Sheet-Pan Sesame Chicken

Styling and Photography by Devorah Applegrad

Chaya Suri Leitner

Sheet-pan dinners are always a win with my family. Especially now with so much going on — back to school, Yom Tov, etc. — this is a perfect easy dinner.

Sara Gold

Who doesn’t love a one-pan meal where you can basically dump everything onto the baking sheet and walk away once it’s in the oven? I definitely do, and that’s why I was really excited about this recipe.

SERVES 4–6

• 2 lb (910 g) boneless chicken thighs, cubed
• 8 oz (225 g) apricot jam (I like to use the sugar-free brand Fiordifrutta)

  I used Simply Smuckers.

• ¼ cup coconut aminos

  I used soy sauce instead.

• 1 Tbsp tomato paste
• 1 Tbsp mustard
• 1 Tbsp honey
• 1 Tbsp toasted sesame oil
• 1 tsp ground ginger
• 2 tsp salt
• pinch red pepper flakes
• fingerling potatoes

  I also made rice separately and served it 
  with the chicken for my non-potato eater.

• 16 oz (450 g) frozen broccoli florets

  I accidentally bought chopped broccoli 
  but it worked just as well.

• 1 red onion, cubed  I skipped this time, and it tasted just fine.
• 1 bell pepper, cubed
•  ¼ cup sesame seeds

Preheat oven to 400°F (200°C).

In a large mixing bowl, combine apricot jam, coconut aminos, tomato paste, mustard, honey, sesame oil, ginger, salt, and red pepper flakes. Mix well to create the glaze.

Add the chicken cubes to the bowl and toss until fully coated in the glaze. Let chicken marinate in the glaze for about 15–20 minutes while you prepare the vegetables.