Sheet Pan Asian Chicken

5 from 1 vote

Sheet Pan Asian Chicken is the easiest way to cook a meat and veggie meal on a single pan.

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: Asian

Servings:

Calories: 340kcal

Preheat the oven to 400˚F
In a small bowl, mix the sauce ingredients
¼ cup soy sauce, ¼ cup maple syrup, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon garlic powder, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon black pepper
Pour half of the sauce on the chicken tights, and let it marinate in the fridge for 1 hour. (marinating the chicken is optional but it gives more flavor).
6 chicken thighs
Wash and slice all the vegetables, and place them on a cooking sheet. Pour the rest of the sauce on top and toss.
1 bell pepper, 2 carrots sliced, 1 medium red onion, 1 teaspoon oil, 1 cup sugar snap peas
Add the chicken to the baking sheet with the veggies, and place in the oven on the top rack. Cook for 25 minutes. Remove from the oven. Sprinkle with sesame seeds.
1 tablespoon sesame seeds
Serve on top of vermicelli or rice if desired.

Storage:

To Store: Leftovers can be stored in an airtight container in the fridge for 2-3 days.
To Freeze: Cool completely and store your sheet pan dinner in an airtight container or freezer bag in the freezer for up to 2-3 months.
To Reheat: Reheat in the oven or microwave until heated through.

Tips:

If you're looking to add a bit more heat to the dish, you can increase the amount of garlic powder or add in a minced red chili pepper.
If you use other vegetables in the sheet pan Asian chicken, be sure to slice them into similarly sized pieces so they cook evenly.
If you are feeding a large crowd you can easily double this recipe and cook 2 sheet pans at the same time in the oven. You will just want to rotate the pans (from top to bottom) halfway through the cooking process for even cooking.