Go Back
Delicious sheet pan honey sesame chicken served on a white plate with roasted veggies, garnished with fresh herbs.

Sheet Pan Honey Sesame Chicken

This sheet pan honey sesame chicken is an easy and healthy one-pan chicken dinner recipe, featuring juicy chicken thighs, crisp asparagus, and a savory-sweet sesame-ginger sauce, perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian-inspired
Servings 4 servings

Ingredients
  

  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon extra-virgin olive oil or avocado oil
  • 1-2 tablespoons sambal oelek depending on heat preference
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced or grated
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 bunch asparagus ends trimmed
  • 1 red bell pepper cut into 1-inch chunks
  • 1 red onion cut into 1-inch chunks or sliced
  • 1/2 cup raw cashews
  • 1/4 cup fresh torn herbs cilantro, basil, and mint mix
  • 2 scallions thinly sliced
  • 1 tablespoon toasted sesame seeds white and black mix preferred

Instructions
 

  • Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, olive oil, sambal oelek, ginger, and garlic to make the sauce.
  • In a large bowl, combine the chicken thighs and chopped vegetables. Pour half of the sesame-ginger sauce over the mixture and toss well to coat. Set the remaining sauce aside.
  • Using tongs, transfer just the chicken to the prepared baking sheet, leaving the vegetables behind. Roast for 15 minutes.
  • After 15 minutes, scatter the vegetables around the chicken on the baking sheet in an even layer. Sprinkle cashews on top, and return the sheet to the oven.
  • Roast for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized. The cashews should be golden brown.
  • Serve over rice or cauliflower rice, drizzling the reserved sauce over the finished dish. Garnish with fresh herbs, scallions, and sesame seeds for a beautiful, flavorful finish.

Notes

Customize this recipe by using tamari for gluten-free diets, swapping cashews for seeds for nut-free, or switching honey for maple syrup to make it vegan.