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Savory One Pan Sesame Chicken. image

One Pan Sesame Chicken.

This One Pan Sesame Chicken is quick, easy, and packed with flavor! Juicy chicken thighs with vibrant veggies in a savory sesame sauce, perfect for busy weeknights.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 servings

Equipment

  • Large Skillet or Wok
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Ingredients
  

  • 1 tablespoon toasted sesame oil
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • salt and pepper to season
  • 2 medium carrots sliced
  • 1 red bell pepper sliced
  • 1 cup sugar snap peas
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 2 cloves garlic minced
  • 1 tablespoon toasted sesame seeds for garnish

Instructions
 

  • Start by prepping all your ingredients. Slice the carrots, red bell pepper, and chicken thighs into bite-sized pieces. Mince the garlic and grate the ginger.
  • In a large skillet or wok, heat 1 tablespoon of toasted sesame oil over medium-high heat until hot but not smoking.
  • Add the chicken thighs to the pan, seasoning with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
  • In the same pan, add carrots, red bell pepper, and sugar snap peas. Stir-fry for 3-4 minutes until tender-crisp.
  • Whisk together soy sauce, chili garlic sauce, rice vinegar, honey, grated ginger, and minced garlic in a small bowl to make the sauce.
  • Return the chicken to the pan with the vegetables. Pour the sauce over and stir to coat evenly. Cook for 2-3 minutes until heated through and sauce thickens slightly.
  • Sprinkle toasted sesame seeds on top for garnish. Serve hot over rice or noodles and enjoy.

Notes

  • Use boneless, skinless chicken thighs for juicier meat; breasts can be used but may dry out.
  • Substitute or add seasonal vegetables like broccoli or zucchini for variation.
  • Adjust chili garlic sauce amount to control spice level.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze cooked leftovers for up to 2 months; thaw overnight before reheating.
Keyword chicken, Easy, one pan, Quick, Sesame