A vibrant and easy weeknight meal, this sheet pan recipe features tender chicken and assorted vegetables coated in a sweet and spicy Korean gochujang sauce, roasted to perfection.
One Pan Gochujang Chicken & Veggies
A vibrant and easy weeknight meal, this sheet pan recipe features tender chicken and assorted vegetables coated in a sweet and spicy Korean gochujang sauce, roasted to perfection.
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 2 cups broccoli florets
- 1 medium red bell pepper sliced
- 1 medium yellow onion cut into wedges
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil toasted
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- fresh cilantro chopped
- sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper.
- Add chicken pieces, broccoli, red bell pepper, and onion wedges to the bowl. Drizzle with olive oil and toss everything until well coated with the gochujang sauce.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd.
- Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. Flip halfway through for even cooking.
- Garnish with fresh cilantro and sesame seeds before serving. Serve immediately with rice or noodles, if desired.
Notes
For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning. Feel free to customize with your favorite vegetables like zucchini, mushrooms, or sweet potatoes. Serve with a sprinkle of sesame seeds and fresh cilantro for added flavor and visual appeal.
