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A bowl of baby bok choy with sticky sesame chicken and rice.

Sheet Pan Sticky Sesame Chicken

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.
5 from 7 votes
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 395kcal

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.

Nutrition

Calories: 395kcal | Carbohydrates: 45g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1529mg | Potassium: 554mg | Fiber: 1g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
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