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Chicken

Sheet-Pan Chicken Fried Rice

There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoon toasted sesame oil, divided, plus more for drizzling
  • 2 tablespoon low-sodium soy sauce, plus more for drizzling
  • 1 tablespoon honey
  • 2 teaspoon finely chopped ginger
  • kosher salt
  • freshly ground black pepper
  • 1 1/4 pound (1 package) perdue fresh cuts diced chicken breast
  • 1 head broccoli, cut into florets
  • 1 bell pepper, cut into 1-inch pieces
  • 4 cup cooked, cooled jasmine rice, preferably leftover
  • 2 scallions, trimmed and thinly sliced
  • toasted sesame seeds, for serving
  • scrambled egg, for serving (optional)
  • sriracha sauce, and/or chili crisp, for serving (optional)

Directions

  1. Heat the oven to 425°F with a rack in the lower position and a rimmed baking sheet, such as an 18- x 13-inch sheet tray, inside it.
  2. In a medium bowl, combine soy sauce, 2 tablespoons sesame oil, honey, ginger, a pinch of kosher salt, and a few grinds of fresh black pepper. Add chicken and toss to coat. Let marinate for 10 minutes at room temperature or up to 3 hours in the refrigerator.
  3. On a rimmed baking sheet, drizzle broccoli and bell pepper with sesame oil, and season with salt and pepper. Transfer chicken and marinade to the same baking sheet. Bake on the lower rack for 8 minutes, until chicken is nearly cooked through and vegetables are just tender.
  4. Meanwhile, in a second medium bowl, combine rice with 1 tablespoon sesame oil. Stir chicken and vegetables, then add the rice to the baking sheet.
  5. Return to the oven and bake on the lower rack for 10 minutes, until the rice is warm and chicken and vegetables are cooked through. (If you prefer crispier rice, you can broil on high for 4 minutes instead, on one of the top racks.)
  6. Remove from the oven and stir to combine. Garnish with scallions and sesame seeds. Serve with a fried or scrambled egg, Sriracha, or chili crisp, if desired.