Sheet Pan Sesame Ginger Chicken Thighs and Snap Peas
Published Date:
3/5/2026
Ingredients
2 lbs boneless, skinless chicken thighs
1 lb sugar snap peas, trimmed
1 red bell pepper, sliced into strips
1/2 cup low-sodium soy sauce
1/3 cup honey
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp vegetable oil
Salt and black pepper, to taste
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
In a medium bowl, whisk together the soy sauce, honey, toasted sesame oil, rice vinegar, grated ginger, and minced garlic until well combined.
Place the chicken thighs in a large bowl and season lightly with salt and black pepper. Pour half of the prepared glaze over the chicken and toss to coat evenly. Reserve the remaining glaze for serving.
Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet. Roast in the preheated oven for 12 minutes.
While the chicken cooks, toss the sugar snap peas and sliced red bell pepper with the vegetable oil in a bowl. Season lightly with a pinch of salt.
Remove the baking sheet from the oven. Arrange the snap peas and peppers around the chicken thighs. Return the pan to the oven.
Roast for another 10 to 12 minutes, or until the vegetables are tender-crisp and the chicken reaches an internal temperature of 165°F (74°C).
Transfer to a serving platter. Drizzle with the reserved glaze and garnish with toasted sesame seeds and sliced green onions before serving.
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