Sheet Pan Sesame Chicken and Veggies

Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together crispy, golden chicken pieces with colorful, roasted vegetables all coated in a sweet and nutty…

By Julia • February 15, 2026 • Reading time: 6 min

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Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together crispy, golden chicken pieces with colorful, roasted vegetables all coated in a sweet and nutty sesame sauce. The combination of tender chicken and crunchy veggies makes every bite satisfying and full of flavor. It’s the kind of dish that’s easy enough for a weeknight but still feels special.

I love making this dish because it’s so hands-off—you just throw everything on one pan and let the oven do the work while the house fills up with the smell of sesame and roasted goodness. It’s one of those meals that feels hearty and fresh at the same time, and it doesn’t leave you with a sink full of dishes, which is always a win in my book.

My favorite way to serve it is over a bed of steamed rice or noodles to soak up all the flavorful sauce. Sometimes I sprinkle a little extra sesame seeds and chopped green onions on top for a nice crunch and pop of color. It’s a crowd-pleaser every time, and I find myself making it over and over because it’s just so easy and delicious.

Key Ingredients & Substitutions

Chicken breasts: Bite-sized pieces cook quickly and evenly. If you prefer, use thighs for more flavor and juiciness, but cooking time may vary slightly.

Vegetables: Broccoli, bell peppers, carrots, and onions balance color and texture. Swap any veggies you like—snap peas, zucchini, or mushrooms work well too.

Soy sauce: It adds saltiness and umami. Use tamari or coconut aminos for a gluten-free option.

Honey or maple syrup: Both add sweetness to balance the soy sauce. Maple syrup gives a deeper flavor and works well for vegans.

Sesame oil and seeds: Sesame oil delivers a nutty taste; use toasted sesame oil for stronger flavor. Toasted sesame seeds add a nice crunch and nutty aroma on top.

How Do I Get the Sauce Thick and Glossy?

Getting the sauce just right is key. Using a cornstarch slurry is simple and effective.

• Mix cornstarch with cold water before adding to hot sauce—this prevents lumps.
• Whisk the slurry into the simmering sauce slowly.
• Keep stirring for 1-2 minutes as it thickens; the sauce will turn shiny and coat the back of a spoon.
• If too thick, add a splash of water to loosen it.

Remember, remove the sauce from heat just after thickening to avoid clumps or burning.

Equipment You’ll Need

• Large rimmed baking sheet – perfect for roasting chicken and veggies evenly without overcrowding.
• Aluminum foil – makes cleanup quick and easy by lining the baking sheet.
• Large mixing bowl – great for tossing the chicken and vegetables with oil and seasoning.
• Small saucepan – you’ll use it to cook and thicken the sesame sauce smoothly.
• Whisk – helps blend the sauce ingredients and cornstarch slurry without lumps.
• Measuring spoons and cups – to keep the sauce ingredients balanced and tasty.

Flavor Variations & Add-Ins

• Swap chicken for tofu or tempeh for a vegetarian version that still soaks up the sauce well.
• Add snap peas or baby corn for extra crunch and a touch of sweetness.
• Use a splash of lime juice or a pinch of red pepper flakes in the sauce for a bright or spicy kick.
• Mix in chopped fresh cilantro or green onions just before serving to brighten the flavors.

Sheet Pan Sesame Chicken and Veggies

Ingredients You’ll Need:

Main Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 large red bell pepper, cut into chunks
• 1 large yellow bell pepper, cut into chunks
• 2 large carrots, peeled and sliced into rounds
• 1 medium red onion, cut into wedges
• 3-4 green onions, cut into 2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons sesame seeds

For the Sesame Sauce:

• 1/4 cup soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and 20-25 minutes to roast the chicken and veggies. Adding time to simmer and thicken the sauce, plan for roughly 35-40 minutes in total from start to finish.

Step-by-Step Instructions:

1. Prepare and Roast the Chicken & Veggies:

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil. In a big bowl, toss together the chicken pieces, broccoli, bell peppers, carrots, red onion, and green onions. Drizzle with olive oil and sprinkle with salt and pepper. Mix well so everything is coated evenly. Spread the mixture in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked and vegetables are tender and lightly caramelized.

2. Make the Sesame Sauce:

While the chicken and veggies roast, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Once it starts to simmer, slowly add the cornstarch slurry while whisking continuously. Keep stirring until the sauce thickens and becomes glossy, about 1-2 minutes. Then remove it from the heat.

3. Combine and Serve:

Take the roasted chicken and veggies out of the oven. Drizzle the thickened sesame sauce over everything and gently toss to coat well. Sprinkle with sesame seeds for a finishing touch. Serve right away with steamed rice or noodles to make a full, delicious meal.

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure the chicken is fully thawed before cutting it into bite-sized pieces. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat dry to remove excess moisture for better roasting.

Can I Swap Vegetables in This Recipe?

Absolutely! Feel free to substitute or add veggies like snap peas, zucchini, mushrooms, or baby corn. Just keep the size uniform so everything cooks evenly on the sheet pan.

How Do I Store Leftovers?

Store any leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the sauce from thickening too much.

Can I Make the Sesame Sauce Ahead of Time?

Yes, you can prepare the sauce a day ahead and refrigerate it. Reheat gently on the stove and whisk well before drizzling over the roasted chicken and vegetables.