Asian Chicken Sheet Pan Dinner

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.

Making Asian Chicken Sheet Pan Dinner on a baking sheet - 2

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 .

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.