4.9 from 159 votes
Asian Chicken Sheet Pan Dinner Recipe
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 or eating healthy! No standing by the stove for you tonight!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 277 kcal
Course:
Dinner
Cuisine:
Asian
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.
- 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.
- 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.
- 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.
- 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.
- Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.
Cup of Yum
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
277kcal
(14%)
Carbohydrates
41g
(14%)
Protein
21g
(42%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
1034mg
(43%)
Potassium
1002mg
(29%)
Fiber
8g
(32%)
Sugar
27g
(54%)
Vitamin A
8390IU
(168%)
Vitamin C
296mg
(329%)
Calcium
238mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 277kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1034mg | 43% |
| Potassium | 1002mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 27g | 54% |
| Vitamin A | 8390IU | 168% |
| Vitamin C | 296mg | 329% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.