One Pan Sesame Chicken.
This One Pan Sesame Chicken is a colorful, savory dish that comes together easily, packed with protein and veggies for a wholesome weeknight dinner!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
Marinade
- 3 tablespoons low sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic minced
Main Ingredients
- 1 tablespoon toasted sesame oil
- 1 pound boneless, skinless chicken thighs
- 3 carrots peeled and sliced
- 1 red bell pepper thinly sliced
- 2/3 cup sugar snap peas
- 1 tablespoon toasted sesame seeds
- Pinch salt and pepper
Instructions
Instructions
- In a bowl, combine the low sodium soy sauce, chili garlic sauce, rice vinegar, honey, grated ginger, and minced garlic. Whisk until fully mixed.
- Place the boneless, skinless chicken thighs in the marinade. Allow them to sit for at least 15 minutes to soak up all the flavors. For best results, marinate for up to 2 hours in the refrigerator.
- In a large skillet over medium-high heat, add the toasted sesame oil. Once hot, carefully add the marinated chicken thighs, reserving the marinade for later.
- Sear the chicken for about 5-6 minutes on each side or until golden brown and cooked through. Use a meat thermometer if necessary—the internal temperature should reach 165°F.
- Once the chicken is cooked, add the sliced carrots, red bell pepper, and sugar snap peas to the pan. Stir well to combine and coat the vegetables with the leftover marinade.
- Cook the vegetables with the chicken for an additional 5-7 minutes, or until the veggies are tender-crisp and vibrant in color.
- Sprinkle the toasted sesame seeds over the dish just before serving. Serve hot over rice or noodles for a complete meal.
Notes
- Don't skip the marinating step for enhanced flavor.
- Cook the chicken in batches if necessary to avoid overcrowding.
- Vegetables should remain crunchy for the best texture.