Sheet Pan Sticky Sesame Chicken is an simple way to enjoy one of your takeout favorites at home in under 30 minutes. The chicken and veggies cook on one pan for a delicious meal that the whole family will enjoy and easy cleanup afterwards.
Sheet pan meals are a total lifesaver when you want to make dinner without dirtying every pot and pan in the house. This asian-inspired sesame chicken is a definite winner that takes boring chicken breasts and turns them into delicious little bites covered in a sticky-sweet sauce with sesame seed crunch. And the roasted baby bok choy is the perfect veggie to pair with the sticky sesame chicken.
- No frying. We're skipping the hassle of frying the chicken in oil to save on calories and mess by baking the chicken in the oven instead.
- Easy sauce. Whip up the sauce in no time using your favorite bottled or homemade teriyaki sauce with a little cornstarch to thicken it up.
- Great textures. The yummy soft crunch of sesame seeds makes this a favorite with kids and adults alike.
Recipe Ingredients
Here's a list of what you'll need to make this recipe. See the printable recipe card below for exact amounts and full instructions.
- Chicken: I used boneless skinless chicken breast, but thighs would also be delicious!
- Egg: The egg helps the dry ingredients stick to the chicken.
- Flour: A combination of flour and cornstarch helps create a light, crispy crust on the chicken. If you don’t have both on hand, feel free to use one or the other.
- Sesame seeds: These add a bit more sesame flavor and crunch.
- Vegetables: For a complete one-pan meal, bok choy was my vegetable of choice but you could also use broccoli, brussel sprouts, asparagus, green beans, or any combination of the above!
- Sauce: Teriyaki sauce adds a richness and tons of flavor to the chicken, plus it has a wonderful sweetness to it. Substitute soy sauce if you prefer!
- Sesame oil: This is one of my favorite ingredients because it really enhances the toasted sesame flavor. It's definitely worth keeping in your pantry and it lasts forever but if you don't have it, don't worry - you can make this recipe without it and it will still taste delicious.
- Cornstarch: This not only helps create a more crispy breading around the chicken, but it also thickens the sauce to make it sticky and delicious.
How to Make Sheet Pan Sesame Chicken
Be sure to see the recipe card for full ingredients and instructions.
- Bread the chicken. Dredge the chicken pieces in an egg wash with sesame seeds first so that the cornstarch and flour breading sticks better. This makes for a nice light crust without the chicken being overly breaded. Shake off any excess and space the chicken pieces out on a large baking sheet. Bake for 5 minutes.
- Add the bok choy. Once the chicken has cooked for a bit, turn over the pieces and push them to one side of the baking sheet. Arrange the baby bok choy (or other favorite vegetables) on the other side of the baking sheet and drizzle everything with a little olive oil to help it crisp up. Then bake for another 10 minutes.
- Make the sauce. While everything bakes, whisk together the sauce ingredients, then pour it over the chicken pieces, tossing them to coat. Bake 5 more minutes to allow the sauce to caramelize and the chicken to cook through.
Recipe FAQ's
You could definitely do a gluten-free version of this sticky sesame chicken by simply swapping out the all-purpose flour for all cornstarch or using a 1-to-1 gluten-free flour substitute. Or you could use almond flour, which is great for this kind of breading.
Yes! If you prefer to make this in the air fryer, start by cooking the chicken for 7 minutes at 400°F, then flip and cook another 5-7 minutes until crispy. I like to spray them with cooking spray to help them crisp up even more on the outside. Toss them in the sauce, then line the air fryer basket with foil and cook 2 more minutes until the sauce has caramelized. Remove the chicken, sauce, and foil, then cook the baby bok choy for 5-6 minutes at 350°F until tender and wilted.
We skip marinating because the flavor of the sauce coating the outside of the chicken is more than enough.
Top Tips
- Use a rimmed baking sheet. Because the sauce is runny when you first add it, you will want a rimmed baking sheet to contain everything so it doesn't run off the pan and create a smoky situation in your oven.
- Line your pan with foil. I skipped the foil in these photos, but cleanup is even easier if you line your pan with aluminum foil first. All you have to do is peel it off and throw it away and clean up is done!
- Try different veggies. This is a great opportunity to use up whatever vegetables you have on hand in the fridge. You may actually want to start crunchy veggies like sliced carrots or broccoli BEFORE the chicken since they take around 20-25 minutes to cook, while bok choy, asparagus, bell peppers, and onions all have a shorter cooking time.
What to serve with Sesame Chicken
We like to serve our baked sesame chicken and bok choy with steamed white or brown rice, although cauliflower rice is a great option if you are looking to cut carbs.
Storage & Reheating
- To store: Keep leftovers covered in an airtight container in the fridge for up to 3 days. We don't recommend freezing this dish as the bok choy goes mushy and the chicken loses it's crispness.
- To reheat: For reheating leftovers, transfer to an oven-safe dish and heat, covered with foil, for 10 minutes at 350°F until warm or heat in the microwave for 1-2 minutes.
More Recipes
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Sheet Pan Sticky Sesame Chicken
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1" cubes
- 1 large egg, beaten
- 1 teaspoon sesame seeds
- 1 cup all-purpose flour
- ½ cup cornstarch
For the Sauce
- ½ cup teriyaki sauce
- ¼ cup water
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon cornstarch
Additional Ingredients
- 3 baby bok choy, sliced in half lengthwise
- 2 teaspoons olive oil
- Sesame seeds, for garnish
- Chopped green onion, for garnish
Instructions
- Preheat oven to 425°F.
- Combine the chicken, beaten egg, and sesame seeds in a medium bowl, tossing to coat.
- In a separate bowl, combine the flour and cornstarch. Dip the chicken pieces into the flour/cornstarch mixture and then transfer them to the baking sheet, making sure to not overcrowd the pan. Bake for 5 minutes.
- Flip the chicken with tongs and add the bok choy to the pan, cut side down. Drizzle the chicken and bok choy with the olive oil and bake for an additional 10 minutes.
- While the chicken and bok choy are cooking, whisk the teriyaki sauce, water, sesame oil, sesame seeds, and cornstarch together in a small bowl. Microwave for 2 minutes, stopping to whisk halfway through. The sauce should thicken slightly to the point where it can coat the back of a spoon. If not thick enough, whisk again and microwave an additional 30 seconds.
- Once the chicken and bok choy have baked for 10 minutes, pour the sauce over the chicken and toss to combine.
- Bake another 5 minutes, or just until the sauce is beginning to caramelize and the chicken is cooked through.
- Serve with white or brown rice and garnish with sesame seeds and sliced green onions.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. We don't recommend freezing this dish as the bok choy goes mushy and the chicken loses it's crispness.
- To reheat: For reheating leftovers, transfer to an oven-safe dish and heat, covered with foil, for 10 minutes at 350°F until warm or heat in the microwave for 1-2 minutes.
- Air Fryer: If you prefer to make this in the air fryer, start by cooking the chicken for 7 minutes at 400°F, then flip and cook another 5-7 minutes until crispy. I like to spray them with cooking spray to help them crisp up even more on the outside. Toss them in the sauce, then line the air fryer basket with foil and cook 2 more minutes until the sauce has caramelized. Remove the chicken, sauce, and foil, then cook the baby bok choy for 5-6 minutes at 350°F until tender and wilted.
- Gluten-Free: You could definitely do a gluten-free version of this sticky sesame chicken by simply swapping out the all-purpose flour for all cornstarch or using a 1-to-1 gluten-free flour substitute. Or you could use almond flour, which is great for this kind of breading.
Caitlin
This is such an easy and delicious dinner recipe, love the sesame flavor!
Cathleen
I can't believe that I have never made something like this before!! It is one of my favourite recipes I have tried in a while! Thank you so much for sharing 🙂
Anjali
This looks so filling and flavorful and so much tastier than takeout! Can't wait to make this soon!
Aimee Mars
10 minutes to prep and tastes like I spent a lot longer on making it. So good and is now in rotation in our house!
Kathleen
This sheet pan sticky sesame chicken is a fantastic meal that my whole family will enjoy. Love the easy clean up too!