Sammy Montgoms

One-Pan Sticky Sesame Chicken & Zucchini

6 servings


15 minutes

active time

40 minutes

total time


12-14 small chicken thighs (boneless, skinless)

2 zucchini (roughly chopped)

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

green onions (optional)

sesame seeds (optional)

1 tsp cornstarch (for thickening the sauce at the end, see instructions below)


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.

6 servings


15 minutes

active time

40 minutes

total time
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