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This sheet pan honey sesame chicken with vegetables brings bold, takeout-inspired flavor to your kitchen without the hassle of multiple pots and pans. With simple ingredients and minimal prep, it’s a reliable recipe to keep in your weeknight rotation.
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Reasons to Love Easy Family Dinner
If you’re looking for a quick, flavorful, and family-friendly dinner that doesn’t leave you with a pile of dishes, this sheet pan honey sesame chicken with vegetables checks all the boxes. Here’s what makes it a go-to recipe in busy households:
- Healthy & Nourishing – Packed with protein, fiber from real, whole ingredients.
- One-Pan Simplicity – Chicken and veggies roast together on a single sheet pan for minimal mess and easy cleanup.
- Big Flavor – A sweet-savory sauce with honey, soy sauce, garlic, ginger, and sesame adds bold, irresistible taste.
- Delicious veggies – High heat caramelizes the broccoli and carrots for that perfect roasted texture.
- Well-Balanced – Feels both comforting and fresh — satisfying without being too heavy.
- Customizable – Swap in your favorite vegetables or proteins to match what you have on hand.
- Meal Prep Friendly – Great for making ahead and portioning into lunches for the week.
- Kid-Approved – Mild, sweet flavors that appeal to picky eaters without sacrificing nutrition.
If you enjoy easy, oven-roasted meals, check out a few more favorites: Sheet Pan Chicken Fajitas, Sheet Pan Salmon and Asparagus with Potatoes, Sheet Pan Teriyaki Chicken with Veggies, and this Sheet Pan Chicken Shawarma. Each one is simple, flavorful, and made with just one pan for easy cleanup.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken Thighs – Stay tender and juicy during roasting, making them ideal for sheet pan meals. Cut into even, bite-sized pieces so they cook quickly and evenly. Chicken breast can be used, but watch closely to prevent drying out.
- Cornstarch – Helps the sauce cling to the chicken and creates that signature glossy coating.
- Broccoli – Roasts beautifully and adds fiber, crunch, and a vibrant green color to the dish. Cut into small florets for quicker cooking; pre-cut broccoli works great in a pinch.
- Carrots – Adds natural sweetness and balances the savory elements of the dish. Slice thinly on the diagonal to ensure they cook at the same rate as the broccoli.
- Honey – Provides natural sweetness and creates the sticky, caramelized finish. Warm slightly before mixing to make whisking easier.
- Low-sodium soy sauce – Brings umami and saltiness to balance the honey.
- Apple cider vinegar (or rice vinegar) – Adds tang and balances the sweetness in the sauce. Rice vinegar gives a milder flavor; use what you have on hand.
- Tomato paste – Adds depth and a hint of umami-rich acidity to the sauce. Freeze leftover tomato paste in tablespoon portions for future recipes.
- Sesame oil – Adds rich, nutty aroma and classic sesame flavor. Add it to the sauce, not the roasting pan—it’s more flavorful when not exposed to high heat.
- Minced garlic – Infuses the sauce with bold, aromatic flavor. Jarred garlic is fine here for convenience, but fresh adds more punch.
- Grated fresh ginger – Brightens the sauce with warmth and a little spice. Use a microplane for fresh ginger or keep frozen ginger cubes on hand.
- Sesame seeds – Adds texture and visual appeal at the end. Toast them briefly in a dry skillet for a richer, nuttier flavor before sprinkling.
Substitutions
Missing an ingredient or need to make this dish work with what you have? Here are some easy swaps to keep the flavor and texture just right.
- Chicken – Chicken breasts, salmon, tofu, or even shrimp also work well here—just adjust cooking times. Shrimp cooks faster (around 10–12 minutes), and tofu will get crispier if pressed before baking.
- Garlic – If you’re out or want to save time, using just garlic powder or jarred minced garlic is totally fine.
- Ginger – Use ½ teaspoon of ground ginger in place of fresh if needed. Not quite the same brightness, but it still adds warmth.
- Low-Sodium – Use coconut aminos or tamari in place of soy sauce.
Step-by-Step Instructions
Step 1: Prep the chicken: In a bowl, toss the cubed chicken with 2 teaspoons oil, cornstarch, garlic powder, and a pinch of salt and pepper. Spread the chicken out on one half of the sheet pan.
Step 2: On the other half of the sheet pan, add the broccoli and carrots. Drizzle with oil and season with salt and pepper. Toss to coat and spread into a single layer.
Step 3: In a small bowl, whisk together all sauce ingredients.
Step 4: Drizzle 2/3 of the sauce over the chicken and toss to coat evenly. Bake for 20 minutes, or until the chicken is fully cooked, internal temperature reaches 165°F (74°C), and veggies are tender.
Recipe Tips
- Cut everything evenly: Try to cut the chicken and veggies into similar-sized pieces so they cook evenly in the same amount of time. Smaller pieces = quicker cooking.
- Don’t overcrowd the pan: If your sheet pan is too packed, the chicken and veggies will steam instead of roast. Use two pans if needed for that golden, slightly crispy finish.
- Double the sauce: If your family loves extra sauce (for drizzling over rice or noodles), go ahead and double the sauce recipe—just keep half set aside for after baking.
- Use pre-cut veggies: Save time by using pre-chopped broccoli or carrot sticks from the store. This is especially helpful on busy nights!
- Make it ahead: You can prep the sauce and chop the veggies a day in advance. Store everything in airtight containers in the fridge and toss it all together when ready to bake.
Variations
Want to change things up or make this recipe your own? Try one of these easy variations to suit your taste, pantry, or what’s in season:
- Veggie mix-ins: Swap or add in bell peppers for color and sweetness, cauliflower for a hearty twist, or snap peas and green beans for crunch (add halfway through roasting). Zucchini, summer squash, and cubed sweet potatoes also work well—just cut them appropriately to ensure even cooking.
- Spicy Version – Add red pepper flakes or sriracha to the sauce.
- Nutty: Stir in a tablespoon of peanut butter for a Thai-style version.
Serving Suggestions
Once everything’s roasted to perfection, here are a few delicious ways to serve it up and round out your meal:
- Rice or quinoa – Classic options to soak up the sauce. White rice or brown rice both work great!
- Noodles – Use soba noodles, udon noodles, rice noodles, or even ramen for a takeout-style dinner.
- Lettuce wraps – For a low-carb or light option, spoon into butter lettuce leaves.
- Garnish – Top with chopped green onions, additional sesame seeds, or fresh cilantro for added flavor and presentation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Warm in the microwave or oven until heated through.
Pro Tip: Divide into meal prep containers with a serving of rice or noodles for easy grab-and-go lunches.
FAQ
Yes, you can prepare the sauce and chop the vegetables a day in advance. Store them separately in airtight containers in the refrigerator.
Make sure not to overcrowd the pan—this helps everything roast instead of steam. Also, use a large sheet pan and cut vegetables evenly so they cook at the same rate.
Yes, check out my guides on how to cook frozen broccoli, how to cook frozen cauliflower, and how to cook frozen green beans.
Absolutely. Just make sure to use two sheet pans or bake in batches to avoid crowding. You can also double the sauce—save half to drizzle fresh after baking.
More Family-Friendly Chicken Dishes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Sheet Pan Honey Sesame Chicken with Vegetables
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Equipment
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbs cornstarch
- 1/2 teaspoon garlic powder
- 2 teaspoons avocado oil
- 1 large head of broccoli, cut into florets
- 2-3 medium carrots, sliced
- 1 tablespoons avocado oil
- salt and pepper
Sauce
- 1/4 cup honey
- 3-4 tablespoons low sodium soy sauce
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon tomato paste
- 1 tablespoon sesame oil
- 2 teaspoon minced garlic
- 2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper, if you wish.
- Prep the chicken: In a bowl, toss the cubed chicken with 2 teaspoons oil, cornstarch, garlic powder, and a pinch of salt and pepper. Spread the chicken out on one half of the sheet pan.
- Prep the veggies: On the other half of the sheet pan, add the broccoli and carrots. Drizzle with oil and season with salt and pepper. Toss to coat and spread into a single layer.
- Make the sauce: In a small bowl, whisk together all sauce ingredients. Drizzle 2/3 of the sauce over the chicken and toss to coat evenly. Bake for 20 minutes, or until the chicken is fully cooked, internal temperature reaches 165°F (74°C), and veggies are tender.
- Serve as is or over rice, quinoa, or noodles for a complete meal! Drizzle the reserved sauce all over and sprinkle with sesame seeds and green onions, if using.
Notes
- Cut evenly: Similar-sized pieces cook evenly. Smaller = faster.
- Don’t overcrowd: Use two pans if needed so everything roasts, not steams.
- Love sauce? Double it! Save half for drizzling after baking.
- Use pre-cut veggies to save time on busy nights.
- Prep ahead: Chop veggies and mix sauce a day early—store in the fridge.
Delicious! I did bell peppers. And swapped cashews for the sesame. Great sauce and flavor! Thank you for this easy recipe for the family.
I’m so glad you guys enjoyed this meal!
One of our favorites! We make this at least twice a month. We use whatever veggies we have on hand. My husband begs to double the sauce every time.
AMAZING!! Thank you for sharing and yes doubling the sauce is always a good idea :).
My husband made this as a Saturday night dinner for our 11-year-old nephew, 9-year-old niece, and 5-year-old daughter. It was a huge hit with the kids and grownups alike!! And the 5-year-old is pretty picky 😉
Love this so much!! Thank you for sharing!