Sheet Pan Korean Chicken and Vegetables are a delicious and easy weeknight meal that cooks in one pan and makes crispy tender vegetables and moist sweet and garlicky chicken.
The directions for the Sheet Pan Korean Chicken and Vegetables call for everything to be tossed together in a bowl before adding it to the sheet pan, but truth be told I usually just mix it all up on the sheet pan and spread it out without worrying about how pretty or not it is on the sheet pan.
I like to make photos pretty for you all, but as long as you have space between the pieces of food you’ll get a great result out of the oven.
Tools used in the making of this Sheet Pan Korean Chicken and Vegetables recipe:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Sriracha: You need this in your kitchen, it is the perfect way to add a nice even heat to dishes without a unique chili (like jalapeno or another chili that imparts flavor in addition to heat) or smoky flavor.
- 3 chicken breasts , boneless and skinless
- 4 cups broccoli florets
- 1 pound carrots , trimmed and sliced into 1" thick slices
- 4 tablespoons low sodium soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 teaspoons Sriracha sauce
- 4 cloves garlic , minced (or ½ teaspoon garlic powder)
- Preheat the oven to 375 degrees.
- Toss all the ingredients together in a bowl.
- Add the chicken to the center of the cookie sheet.
- Add the vegetables around it in an even, single layer.
- Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.