Sheet Pan Asian Chicken
This Sheet Pan Asian Chicken recipe is packed with flavor and incredibly easy to make. Tender chicken and crisp vegetables are coated in a delicious sweet and savory stir-fry sauce, making it a perfect weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Sauce Ingredients
- 0.25 cup soy sauce
- 0.25 cup maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Main Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 bell pepper (sliced) any color
- 2 carrots (sliced)
- 1 red onion (sliced) medium
- 1 teaspoon oil for the pan
- 1 cup sugar snap peas
- 1 tablespoon sesame seeds for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together all the sauce ingredients: soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, ground ginger, salt, and black pepper.
- Place the chicken thighs in a bowl. Pour about half of the sauce over the chicken. Toss to coat. For maximum flavor, marinate for at least 1 hour in the refrigerator (optional, but recommended).
- Wash and slice the bell pepper, carrots, and red onion. Place them on a large baking sheet. Pour the remaining sauce over the vegetables and toss to coat.
- Add the marinated chicken thighs to the baking sheet with the vegetables, distributing them evenly. Make sure to add any accumulated marinade from the chicken bowl.
- Place the baking sheet on the top rack of the preheated oven. Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from the oven. Sprinkle with sesame seeds before serving.
- Serve immediately. This dish is delicious on its own or can be served over vermicelli noodles or rice.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also substitute chicken breasts for thighs, but adjust cooking time to avoid overcooking the chicken.