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an overhead view of gluten free sesame chicken sheet pan meal

Gluten-Free Sesame Chicken Sheet Pan Meal

5 from 1 vote
This Gluten-Free Sesame Chicken Sheet Pan Meal is an easy, weeknight-friendly dinner that delivers big takeout-style flavor with minimal effort. Juicy chicken, a savory-sweet sesame sauce, and crispy gluten-free breading all cook together on one pan and are ready in about 30 minutes. It’s a simple, gluten-free meal with easy cleanup that the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories:
Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast cut into 1-inch chunks
  • 2 large eggs beaten
  • ¾ cup gluten-free panko breadcrumbs
  • 2 tablespoons arrow root powder or gluten-free cornstarch
  • 1 ½ teaspoon sea salt divided
  • ¼ teaspoon black pepper
  • 3 cups broccoli florets
  • 8 oz white mushrooms quartered
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 tablespoon olive oil
For the Sauce
  • ¼ honey
  • ¼ liquid aminos or gluten-free soy sauce
  • 2 cloves garlic finely minced
  • 1 teaspoon ginger paste
  • 3 tablespoons light brown sugar lightly packed
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili oil
  • 1 tablespoon olive oil
  • 2 tablespoons sesame seeds for garnish

Directions
 

  1. Preheat oven to 400 degrees F. Spray a large, rimmed baking sheet with non-stick cooking spray.
  2. Prepare the sauce by combining all the ingredients in a large mixing bowl. Set aside.
  3. Add the chicken pieces to a large mixing bowl. Pour the well-beaten egg over top and toss the chicken to coat.
  4. In a separate large mixing bowl, add the panko breadcrumbs, all-purpose flour, one teaspoon of sea salt, pepper, and garlic powder. Whisk to combine.
  5. Working in small batches, add the chicken pieces to the breadcrumb mixture and roll them around until each side is fully coated.
  6. To one side of the baking sheet, add the chicken in a single layer.
  7. Into a large mixing bowl, add the broccoli florets, mushrooms, and the bell pepper. Drizzle with one tablespoon of olive oil and season with sea salt, garlic powder, and black pepper. Toss to coat and place on the other side of the baking sheet.
  8. Transfer the baking sheet to the oven and bake for 25 minutes, until the chicken is cooked through (165 F) and the vegetables are fork-tender and slightly browned.
  9. Remove the pan from the oven and drizzle the prepared sauce over the chicken. Gently toss the chicken to coat each piece.
  10. Sprinkle with sesame seeds and serve.

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