Jump to Recipe· 5 from 2 reviews

This sheet pan sesame chicken is dinner on easy mode! It’s made in one pan and gluten-free, soy free, and very easy to adapt for AIP.

A bowl of sheet pan sesame chicken in a bowl ready to be eaten.

If you’ve followed my recipes for a while, you’ll know that I love to share Asian-inspired recipes! I would make a stir fry every night if I didn’t have to stand in front of the stove every time I did it. I’m so excited to share that I’ve finally cracked the code for making a stir fry-style dinner on a sheet pan for even easier cook time and clean up!

This sesame chicken and broccoli is made on the same sheet pan and then tossed in a simple sauce directly on the pan for the perfect dinner!

Why you’ll love this recipe

  • It’s so easy!! It’s a sheet pan meal that is so delicious! Assemble it, pop it in the oven and dinner is served!
  • It takes like takeout but allergen-friendly and wholesome! The great taste of sesame chicken with no refined sugar, and lots of veggies and protein… how can you go wrong?!

The Ingredients for Sheet Pan Sesame Chicken

  • Chicken Breast and Broccoli Florets.
  • Arrowroot Starch. This help to thicken the sauce.
  • Avocado Oil, Salt, and Pepper.
  • Sesame Seeds. Omit these for AIP.
  • Coconut Aminos, Coconut Sugar, Rice Vinegar, Sesame Oil, Arrowroot Starch, Garlic Clove, and Ginger. These ingredients make the delicious sauce!

How to make Sheet Pan Sesame Chicken

  • Step One. Season the chicken with salt, pepper, and toss with arrowroot starch.

The ingredients for sheet pan sesame chicken prepped and ready for the sheet pan.

  • Step Two. Lay the chicken on half the sheet pan.
  • Step Three. Add the broccoli to the sheet pan and season.
  • Step Four. Bake the sheet pan.

The sheet pan sesame chicken before and after baking.

  • Step Five. Make the sesame sauce and toss the chicken and broccoli with it.
  • Step Six. Serve the chicken and broccoli over cauliflower rice, rice, or noodles.

The sheet pan sesame chicken after baking and topped with sauce.

Tips & Tricks

  • Use a large sheet pan! A key to making the broccoli and chicken crispy is not overcrowding the pan. Give them some space with a very large sheet pan, or split the recipes on two smaller sheet pans.
  • Don’t let the chicken touch. If the chicken pieces are touching each other, they’ll get sticky rather than crispy. Spread them out to make sure they get nice and crisp!

Storage and reheating instructions

Store this recipe in the fridge for up to 3 days. I recommend reheating it in the oven until warm!

How to make this recipe AIP

The key to making this recipe AIP is leaving the sesame oil and seeds out! The flavors are still perfect without it! I recommend adding a dash of fish sauce for extra umami that’s still AIP-friendly. Then also swap the rice vinegar for apple cider vinegar and omit the black pepper. The dish will still have the same great flavor!

A bowl of sheet pan sesame chicken over rice.

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Sheet Pan Sesame Chicken (Gluten & Soy Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Asian Inspired
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 lb chicken breast, cubed
  • Salt and pepper (divided)
  • 2 tbsp arrowroot starch
  • 2 cups broccoli florets
  • 2 tbsp avocado oil
  • 2 tsp sesame seeds (omit for AIP)

For the sauce

  • 1/3 cup coconut aminos
  • 1 1/2 tbsp coconut sugar
  • 1 tbsp rice vinegar (sub apple cider vinegar for AIP)
  • 1 tbsp sesame oil (see notes for AIP)
  • 2 tsp arrowroot starch
  • 1 garlic clove, grated
  • 1 knob ginger, grated

 

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Add the chicken to a bowl and lightly season with salt and pepper. Toss with arrowroot starch until fully coated.
  3. Transfer the chicken to half of the sheet pan, making sure the chicken pieces are not touching each other to avoid sticking.
  4. Add the broccoli to the other half of the sheet pan and season with salt and pepper. Drizzle the sheet pan with avocado oil and transfer to the oven.
  5. Bake in the preheated oven for about 25 minutes, tossing the chicken and broccoli halfway. The broccoli should be crisp, and the chicken cooked through to 165 F. Remove from the oven and set aside.
  6. Combine the ingredients for the sauce in a pot and whisk to combine. Set on the stove over medium-low heat and bring to a low simmer. Stir while the sauce thickens. Once the sauce is thick, remove it from the stove and pour the sauce directly over the chicken. Toss to coat, mixing in some of the broccoli. Top with sesame seeds.
  7. Serve the chicken and broccoli over cauliflower rice, rice, or noodles.

Notes

For AIP, omit the black pepper. Swap the rice vinegar for apple cider vinegar. Omit the sesame seeds, and swap the sesame oil for 2 tsp of fish sauce.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 317
  • Fat: 14.3g
  • Carbohydrates: 19.6g
  • Fiber: 1.6g
  • Protein: 27.1g