Skip take-out and make this easy and delicious Sheet Pan Chinese Chicken with Green Beans and toasted sesame seeds at home for a quick dinner everyone will love.
Sheet pan meals make quick and easy dinners with protein and vegetables all cooked together at once. Easy clean-up and a healthy delicious dinner.
Sheet Pan Chinese Chicken With Green Beans
This Sheet Pan Chinese Chicken With Green Beans is so good served over rice or noodles.
List of Ingredients
1 to 2 pounds boneless skinless chicken breasts, cubed
2 ( ounce bags) frozen green beans
1 onion, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
⅓ cup soy sauce
1 tablespoon rice wine vinegar (not seasoned)
3 tablespoons sesame oil
1/2 cup Brown Sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
½ teaspoon red pepper flakes
1 tablespoon toasted sesame seeds
How To Make Sheet Pan Chinese Chicken With Green Beans
Cut up and cube your chicken breasts and place chicken into a zip-top freezer bag or large bowl.
In a small bowl or mason jar, mix together soy sauce, rice wine vinegar, sesame oil, brown sugar, ginger, garlic, and red pepper flakes.
Pour HALF of the sauce over chicken and toss the chicken to coat evenly. Set aside to marinate while you prepare the vegetables and preheat the oven.
Preheat oven to 425 degrees. Prepare a rimmed baking sheet with aluminum foil (for easier cleanup) spritzed with non-stick cooking spray. Remove chicken from marinade and place on baking sheet, spacing evenly.
Add vegetables around the chicken. Pour remaining sauce over the chicken and vegetables and sprinkle with toasted sesame seeds.
Bake for 15 minutes, turning chicken and vegetables halfway, or until chicken is cooked through.
If you have diet sensitivities you can use these substitutions in equal amounts:
- Soy sauce can be replaced with Liquid Aminos.
- Brown sugar can be replaced with Swerve Brown Sugar.
Sheet Pan Chinese Chicken With Green Beans
Ingredients
- 2 lbs boneless skinless chicken breasts, cubed
- 2 (12 ounce) bags frozen green beans
- 1 onion cut into 1 inch pieces
- 1 red bell pepper, seeded and cut into 1" pieces
- ⅓ cup soy sauce
- 1 tbsp rice wine vinegar (not seasoned)
- 3 tbsp sesame oil
- ½ cup Brown Sugar
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tbsp toasted sesame seeds
Instructions
- Cut up and cube your chicken breasts and place chicken into a zip-top freezer bag or large bowl.
- In a small bowl or mason jar, mix together soy sauce, rice wine vinegar, sesame oil, brown sugar, ginger, garlic, and red pepper flakes.
- Pour HALF of the sauce over chicken and toss the chicken to coat evenly. Set aside to marinate while you prepare the vegetables and preheat the oven.
- Preheat oven to 425 degrees. Prepare a rimmed baking sheet with aluminum foil (for easier cleanup) spritzed with non-stick cooking spray.
- Remove chicken from marinade and place on baking sheet, spacing evenly.
- Add vegetables around the chicken. Pour remaining sauce over the chicken and vegetables and sprinkle with toasted sesame seeds.
- Bake for 15 minutes, turning chicken and vegetables halfway, or until chicken is cooked through.
