Asian Chicken Sheet Pan Dinner
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This Asian sheet pan chicken dinner has all the flavors of your favorite stir-fry but cooks together on one pan in the oven. It’s the ultimate delicious and convenient recipe to help you keep up with those busy weeknights without skimping on flavor! No standing by the stove for you tonight!
Keeping this Asian sheet pan dinner in your back pocket means you’ll always have a super tasty and easy recipe up your sleeve, perfect for those nights when you feel a bit too squeezed to spend an hour in the kitchen. Simply pop it in the oven, and come back to a dinner complete with chicken, vegetables, and tons of flavor!
The sweet and savory Asian-style sauce will have everyone reaching for seconds! Once you’ve made this one time, you’ll be able to whip it up without even looking at the instructions. Sheet pan Asian chicken leftovers pack up really well for the next day’s lunch. Or, you can meal prep this recipe and eat lunch for days!
Ingredients notes
This Asian sheet pan dinner is made using a few ingredients, like chicken and vegetables, and a few Asian pantry staples! Gather these items:
- The sauce: Soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic cloves, and cornstarch.
- The dinner: Chicken breasts, red bell peppers, broccoli, a red onion, snap peas, olive oil, and bok choy.
Vegetables for Asian sheet pan dinner
There are no rules here: if you have cauliflower in your fridge instead of broccoli, then sub it out and use up your cauliflower! This Asian sheet pan chicken recipe is super versatile, meaning you can swap out or add any veggies you’d like. The only caution is to avoid overcrowding the pan, as this may lead to steaming rather than achieving a crispy exterior on the veggies. Some of our favorite veggies to use include cauliflower, mushrooms, carrots, asparagus, or green beans!
Depending on what veggies you use, the cooking times may vary. Harder vegetables, like carrots or sweet potato, will take longer to roast than softer veggies, like beans or mushrooms.
What to serve with Asian sheet pan chicken
The beauty of a sheet pan dinner is that its a one-and-done, complete meal with protein and veggies, all in one! Serve it with a side of steaming basmati or coconut rice for a simple and delicious meal. You can also use cauliflower rice to add more veggies.
Another option is to turn this into a stir-fry dinner by cooking some noodles, and adding all the sheet pan ingredients, topping it off with extra sauce. Sprinkle on some chili flakes or sesame seeds to garnish!
Round it out with some salads on the side, like this Thai cucumber salad or an Asian slaw.
Recipe FAQs
How do I store leftovers of this sheet pan meal?
Store any leftover sheet pan chicken and vegetables in an airtight container in the fridge for up to four days. You can also pop it in the freezer for up to three months.
What cut of chicken should I use?
We opt for boneless, skinless chicken breasts, but you can use another cut if you’d like, keeping in mind that it will alter the cooking time. Bone-in chicken will take around 40 minutes to cook, so you’ll want to start cooking it first and then add the veggies to the tray after 20 minutes.
Can I play with the spice level?
You can! If you don’t love spice, you can omit the sriracha. If you enjoy it, add some more, or sprinkle some red chili flakes over top before serving.
Asian Chicken Sheet Pan Dinner Recipe
Ingredients
The Sauce
- ¼ cup soy sauce (gluten-free or coco aminos, if needed)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic (finely minced)
- 1 teaspoon cornstarch (or tapioca starch)
The Dinner
- 2 chicken breasts
- 2 bell peppers (chopped)
- 1 head of broccoli (cut into florets)
- 1 medium onion (chopped)
- A few handfuls of snap peas (strings removed)
- 1 teaspoon olive oil
- 4 baby bok choy bunches (pulled apart into single sections)
Instructions
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.¼ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sriracha, 2 cloves garlic
- Place the chicken breasts in a bowl and pour ¼ cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or for up to 24 hours.2 chicken breasts
- Pour the rest of the sauce into a small saucepan, add ½ cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken and then remove it from the heat.1 teaspoon cornstarch
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bowl over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes.2 bell peppers, 1 head of broccoli, 1 medium onion, A few handfuls of snap peas, 1 teaspoon olive oil
- Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more.4 baby bok choy bunches
- Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More Asian-inspired chicken recipes
For more inspiration, check out all of our dinner ideas!
I didn’t realize I was out of rice vinegar! could you use rice seasoning like aji mirin?
Mirin is quite sweet so would change the flavor. A little apple cider vinegar will do the trick!
So delicious! Will definitely be making again! Used whatever vegetables I had in the refrigerator. Sauce is so good:)
Delicious, easy and quick to make. Served over rice with toasted sesame seeds sprinkled over top. Pretty presentation and and my husband and I loved it.
That’s wonderful! Thank you for letting us know, Margot!
I made this for dinner tonight, and we loved it!
So happy to hear that you enjoyed the recipe, Cathy!
Thinking to make this, but not sure if the recipe can be made with skinless bones chicken breast. Please rush your reply.
Do you mean bone-in chicken breasts? They would need to cook for about 40 minutes. 🙂
This recipe is really good! The sauce tasted way more authentic than the other recipes I’ve tried. Unfortunately, I decided to use frozen vegetables to cook with the chicken so the sauce got kind of watered down when the vegetables melted. I’ll follow the recipe next time! Thanks!
So happy that you enjoyed the recipe!
I love the idea of using Asian flavorings for this recipe! Thanks for sharing.
You’re so welcome!
This looks yummy! But it looks like sesame seeds are used. I don’t see them in the ingredients. When did you add them? After cooking?
I just sprinkled them on after to make it look prettier. 🙂
I am making this tonight for some house guests that we have. I will let you know how it turns out. Would love to be able to post a picture of it when it’s done and be able to see other people’s success photos, as well!
I hope the recipe was a hit!
Um, yum! I added some chicken sausage and used boneless skinless chicken thighs. I also varied the veggies a bit with what we had on hand but WOWZA, soooooo delicious! This sauce is versatile and easy. My kids and family loved it. We ate it all up and will definitely make it again. Looking forward to trying some of your other recipes. As a busy mom of two (a toddler & a preschooler) I strive to make quick and delicious dinners. Thanks a bunch.
Such a great idea to add some sausage! Yum!
How would this be without sriracha? I can’t have anything spicy.
It will still be tasty. 🙂
Great menu, great taste.
Dx
You’ll see it in there now. 🙂 If you don’t, simply clear your cache.
COuld this be grilled? IT is delicious baked But sometimes grilling is easier for us, so just wondering if you thought it would turn out grilled?
Absolutely it could!
Deliscous
I’m so happy to hear you liked it!
I had to come back to tell you how good this was. My whole family went crazy for it. It was really simple to put together which was great for me. Thanks!
Thank you for popping back to comment! I’m so happy to hear it was a hit!
This looks amazing!! Would this still taste good with out the honey or would you recommend squeezing a fresh fruit in there for sweetness like orange? I’m on a round of whole 30 right now but would love to make this!!
Congratulations on your Whole30! I’m toying with the idea of another round myself. I think your idea of adding a little orange juice is a great idea. While I haven’t tried it without the honey, I think orange juice would bring a nice bit of sweetness to the dish while keeping it compliant. For the spice, use either chili flakes or some compliant hot sauce in place of the sriracha. 🙂
Thank you!!