This post contains affiliate links. Please see our disclosure policy.
One-Pan Sticky Sesame Chicken & Zucchini is the ultimate lazy girl dinner. Toss your chicken thighs, zucchini, and drinkable ginger sesame marinade together and bake for 30 minutes. Serve this one with steamed rice to soak up all of that delicious sticky sauce that you’ll have leftover.
I love this recipe for so many reasons: one, it’s made all in one baking pan and who doesn’t love that? Two, you can make this one in advance. Sometimes I prep this around lunch time and refrigerate until dinner time, making it that much quicker to get something on the dinner table. And three, it’s super customizable so add whatever veggies you have on hand. Some that work really well are broccoli, green beans, peppers, onions, so clean out your fridge!
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more easy Chicken Dinner Recipes?
Give these ones a try:
- Mushroom Chicken with Parmesan and White Wine
- Marry Me Chicken Pasta
- Sheet Pan Rosemary Chicken and Potatoes
- One-Pan French Onion Chicken Thighs
- Lemon Garlic Tahini Chicken & Rice
- One-Skillet Chicken Thighs with Roasted Tomatoes and Ricotta
- Chicken Thighs with Jalapeno Popper Creamed Corn
5 steps to make Sticky Sesame Chicken
- Prepare your marinate, mix well, and set aside.
- Pour your marinate all over the chicken thighs, along with zucchini or any veggies you want to use.
- Bake for 25-30 minutes, or until the chicken is fully cooked.
- Pour the remaining sauce into a small saucepan with some cornstarch and bring to a light simmer to allow the sauce to thicken slightly.
- Serve with rice and enjoy right away!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my One-Pan Sticky Sesame Chicken & Zucchini. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- chicken thighs: boneless, skinless
- zucchini: or any veggies you love
- fresh ginger
- garlic cloves
- olive oil
- soy sauce
- toasted sesame oil
- honey
- sriracha: or hot sauce of choice
- paprika
- cumin
- coriander
- onion powder
- brown sugar
- cornstarch
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 30-50 seconds or re-heat in the oven for 10-12 minutes at 375 degrees.
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed my One-Pan Sticky Sesame Chicken & Zucchini recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
One-Pan Sticky Sesame Chicken & Zucchini
Equipment
- 1 baking sheet or baking pan
Ingredients
Chicken Thighs & Veggies:
- 12-14 small chicken thighs, boneless, skinless
- 2 zucchini, roughly chopped
Marinade:
- 1 tbsp fresh ginger, chopped fine
- 4 garlic cloves, chopped fine
- 3 tbsp olive oil
- 1/3 cup soy sauce
- 2½ tbsp toasted sesame oil
- 3 tbsp honey
- 2 tbsp sriracha, or hot sauce of choice
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp onion powder
- 2 tbsp brown sugar
- 2 tbsp cornstarch
Garnish:
- green onions, optional
- sesame seeds, optional
- 1 tsp cornstarch, for thickening the sauce at the end (see instructions below)
Instructions
- Begin by preheating your oven to 450 °F.
- To a small bowl, whisk together the marinade, adding the cornstarch last.Be sure no clumps remain.Set aside until ready to use.
- Chop the zucchini into 1 inch pieces and set aside until ready to use.
- To a large baking pan, add the chicken thighs.
- Pour the marinade all over the chicken thighs and gently toss to combine.
- Add the zucchini and gently toss one last time.
- Bake uncovered for 25-30 minutes, or until chicken is fully cooked and the sauce is bubbling.Sammy's Tip: at the halfway mark, scoop some of the sauce onto the top of the chicken thighs, basting the chicken.
- Once fully cooked and ready to eat, remove the chicken and zucchini from the pan for a moment and pour the remaining sauce into a small saucepan.
- Set to medium heat, add 1 heaping teaspoon of cornstarch and let simmer for 1-2 minutes, stirring continuously until thickened.
- Return chicken and zucchini back to the baking dish and top with the sticky sauce.
- Serve along side steamed rice and finish with green onions and sesame seeds.
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Yet another Sammymontgoms dish added to our weeknight dinner rotation. Ultimate lazy girl meal. Delicious!
I LOVE TO HEAR IT! XO