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Healthy Balance

Sheet Pan Asian Chicken

a bowl of sheet pain Asian chicken and vegetables

Who needs to order take-out when you can have delicious Asian chicken and vegetables ready in under 30 minutes? Everything is made in one pan for easy no-fuss cleanup.

Servings: 4

Nutrition Facts

  • Calories: 268
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 66mg
  • Sodium: 488mg
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 30g



  1. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.
  2. Place the chicken breasts in a resealable plastic bag and pour 1/4 cup of the sauce over the chicken. Marinate the chicken, chilled, for 2 hours or overnight.
  3. In a small saucepan, add the remaining sauce and half cup water. Cook over medium-high heat. Bring the mixture to a boil.
  4. In a small cup, combine the cornstarch with 1 tablespoon cold water and pour into the saucepan.
  5. Stir to combine and cook until the sauce thickens. Remove from heat.
  6. Preheat the oven to 400°.
  7. Line a large baking pan with parchment paper. Arrange the chicken breasts (with the marinade) in the center of the baking pan.
  8. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with oil.
  9. Bake for 20 minutes.
  10. Remove from the oven. Toss the vegetables and add the bok choy.
  11. Drizzle 2 tablespoons of the sauce over the vegetables and bake for 10 minutes.
  12. Remove from the oven. Slice the chicken into strips and serve with the vegetables over cauliflower rice.
  13. Drizzle with additional sauce. Garnish with sesame seeds and scallions.

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Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

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