This Asian Chicken with vegetables has all the flavors of a stir-fry but baked together in one pan.
Add your favorite vegetables and serve with rice/cauliflower rice or as a bowl for a delicious weeknight meal or lunch meal prep.
I cut my chicken into bite sized pieces for less cooking time. I also reserve half the sauce to drizzle over top before serving.
Sheet Pan Asian Chicken and Vegetables
1-2 lbs boneless, skinless chicken breasts, cut into strips or cubes
Vegetables such as: broccoli, bell pepper, zucchini, snap peas, cut into strips or small pieces
salt and pepper
1/2 cup soy sauce
1/4 cup rice wine vinegar or mirin
1 Tablespoon sesame oil
3-4 Tablespoons brown sugar or honey
2 -3 cloves garlic, minced or grated
1 teaspoon ginger, finely minced or grated
Optional: 1 teaspoon sriracha or chili sauce
Optional garnish: sesame seeds or green onions
Preheat the oven to 375 degrees°F. Line a baking sheet with foil or parchment paper. If using foil, spray with cooking spray.
In a bowl stir together soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic ginger and sriracha. Set aside.
Arrange chicken and vegetables on a baking sheet. Top with a pinch of salt and some black pepper. Drizzle 1/2 the sauce over the chicken and vegetables and toss to coat.
Bake for 10 minutes. Remove and toss vegetables and chicken and bake for 10 more minutes.
(if using whole chicken breasts, bake for 30-35 minutes or until chicken is cooked)
Serve with rice and drizzle remaining sauce on top along with optional garnish.
For meal prep or leftovers, reserve some of the sauce and drizzle before reheating.