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Finished honey sesame chicken and veggies served with rice topped with sesame seeds in a white serving dish.
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5 from 3 votes

Sheet Pan Honey Sesame Chicken with Vegetables

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
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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.

Video

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.

Nutrition

Calories: 295kcal | Carbohydrates: 35g | Protein: 15g | Fat: 13g | Sodium: 575mg | Potassium: 802mg | Fiber: 5g | Sugar: 22g | Vitamin A: 6114IU | Vitamin C: 139mg | Calcium: 115mg | Iron: 2mg
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