One Pan Sesame Chicken.
Ooooh how I love a good sesame chicken!!
Truth be told, this isn’t the very first sesame chicken variation on my blog. There’s another version here that is actually pretty popular with you guys. I love that you love it!
And I freak over meals like this, so I couldn’t help but share another.
Quick and easy dinners are king in this house. And since I get bored often, I like to have a bunch of them on hand at all times. That way I can rotate flavors and make us alllll happy.
Because really, it has to be the combination of flavors here – they are an absolute dream.
What we have here is a super easy and majorly flavorful meal that you can plan on having for dinner Monday night. YES. Get in on your menu plan now! You will not regret it.
In this skillet, I threw some red pepper slices, carrots (not my fave but Eddie looooves them), and sugar snap peas. You can do whatever vegetables you’d like, of course. It could even be a clean-out-the-fridge meal! Because the best part is the SAUCE. It takes everything over the top and half the time I want to double it to drizzle on extra. Extra sauce on all the things.
The meal is just SO tasty.
Yes, the chicken and veggies are all made in one oven-safe skillet. If you want to serve it with rice or quinoa, that has to be made on it’s own, but you can also use leftovers or throw some brown jasmine rice or tricolor quinoa from Trader Joe’s (both my faves!) in a pot that will be ready in 15 minutes while the chicken roasts!
And I so highly recommend using chicken thighs because of their juiciness and flavor. Now that I’ve said FLAVOR 47 times in this blog post, I’ll let you go! Because you need ingredients to make this pan of deliciousness.
- 1 ½ tablespoons toasted sesame oil
- 1 pound boneless, skinless chicken thighs
- pinch of salt and pepper
- 3 carrots, peeled and sliced
- 1 red bell pepper, thinly sliced
- 2/3 cup sugar snap peas
- 3 tablespoons low sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 tablespoon toasted sesame seeds
Preheat the oven to 425 degrees F.
Heat an oven safe (cast iron or enamel!) skillet over medium-high heat. Add the oil. Season the chicken with salt and pepper. Add it to the oil and brown on both sides, just about 1 to 2 minutes per side until golden. Remove the chicken and set it on a plate.
Add the carrots, peppers and snap peas to the skillet, tossing well. Cook until softened, stirring occasionally, about 5 to 6 minutes. Turn off the heat and place the chicken on top of the vegetables. In a bowl, whisk together the soy sauce, chili garlic sauce, vinegar, honey, ginger and garlic. Pour it over the chicken and veggies. Sprinkle with the sesame seeds.
Place the skillet in the oven for 15 to 20 minutes, until the sauce is bubbly and slightly thickened.
Serve the chicken as is, on salad or my favorites, with jasmine rice or quinoa.
lightly adapted from bon appetitAll images and text © .
Did you make this recipe?
I appreciate you so much!
So very much craving that plate.