Sheet Pan Asian Chicken

This is a yummy and quick way to prepare a one dish flavorful meal on a busy weeknight. Simply toss the chicken, vegetables and marinade onto a baking sheet pan and roast for 20 minutes. While it’s cooking, prepare rice or sesame noodles to go with it and you have dinner on the table in just a pinch!

If you like extra sauce, there’s a quick recipe for that below as well. Enjoy!



  • 2 lb thin chicken cutlets
  • 10 oz frozen florets or fresh broccoli cut into florets
  • 2 medium carrots, thinly sliced on a diagonal
  • 8 oz sugar snap peas
  • 18 cup reduced sodium soy sauce
  • 2 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1″ piece of ginger, grated
  • 1″ piece of a red hot pepper sliced or a pinch of red pepper flakes (optional)
  • 2 scallions, sliced
  • Sesame seeds for garnish

Extra sauce ingredients (optional)

  • 18 cup reduced sodium soy sauce
  • 1 tsp sriracha
  • 1 tsp sesame oil


Preheat oven to 400 degrees. In a large bowl or ziplock bag, toss together the chicken, vegetables, soy sauce, sesame oil, garlic, ginger, and hot pepper until well incorporated. Arrange on a baking sheet pan and roast for 20 minutes. Garnish with scallions and sesame seeds.

For the extra sauce, whisk together the soy sauce, sriracha and sesame oil. Pour over cooked chicken and vegetables.

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