Asian Sheet Pan
Chicken & Vegetables
Diced chicken breast and a full pan of vegetables tossed in a bold hoisin and soy sauce glaze with garlic and ginger — roasted at high heat until caramelized and finished with a drizzle of sesame oil. One pan, one sauce, 35 minutes. Use whatever vegetables need eating — the formula works every time.
- Chicken & Vegetables
- 1 lb chicken breast, diced into 1-inch pieces
- 1 head broccoli, cut into florets
- 1 bag sugar snap peas
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- Hoisin Soy Sauce
- 3 tbsp hoisin sauce
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ¼ tsp ground ginger)
- ¼ tsp black pepper
- Finish
- 1 tsp sesame oil (drizzled over after roasting)
- — sesame seeds & sliced green onion (optional garnish)
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1
Preheat & prep
Preheat oven to 400°F. Line a large baking sheet with foil and spray lightly with cooking spray. Dice the chicken, cut the broccoli into florets, and slice the bell peppers and onion.
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2
Make the sauce
In a small bowl, whisk together the hoisin sauce, soy sauce, garlic, ginger, and black pepper until smooth. Taste before adding to the pan — hoisin can vary in sweetness and saltiness by brand, so adjust if needed.
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3
Toss & spread
Add the diced chicken and all the vegetables to a large bowl. Pour the sauce over everything and toss until evenly coated. Spread in a single layer on the prepared baking sheet — don't pile everything on top of each other or it will steam rather than roast. Use two baking sheets if needed.
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4
Roast & finish
Roast at 400°F for 22–25 minutes until the chicken reaches 165°F, the vegetables are tender, and the sauce has caramelized at the edges. Remove from the oven and immediately drizzle the sesame oil over the pan — adding it off the heat preserves its nutty flavor. Garnish with sesame seeds and sliced green onion and serve over cauliflower rice.
- Single layer is everything: Crowded vegetables steam instead of roast — spread everything out so each piece has direct contact with the hot pan. If your baking sheet is too crowded, use two pans rather than piling things up.
- Sesame oil goes on after roasting: Sesame oil has a low smoke point and its delicate nutty flavor cooks off almost immediately in a hot oven — always drizzle it over the finished pan after it comes out, not before it goes in. Same rule throughout this collection.
- Go easy on the pepper: The original recipe author noted they added too much pepper and it's good advice — the hoisin and soy sauce bring significant seasoning on their own. Taste the sauce before adding extra black pepper and add conservatively.
- Use this formula all week: The hoisin soy sauce works with virtually any protein and any vegetable you have on hand — swap the chicken for shrimp (reduce cook time to 8 minutes), salmon, or tofu. Swap the vegetables for whatever's in the fridge. Same method, endlessly variable.
- Serve over cauliflower rice: The caramelized hoisin soy glaze and any pan juices are excellent spooned over cauliflower rice — it soaks up the sauce beautifully and makes this a complete on-plan meal.