Name: Sheet Pan Sesame Ginger Chicken and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Boneless skinless chicken thighs, bite-sized; 2 heads Broccoli florets; 1/4 cup Low-sodium soy sauce; 2 tbsp Honey; 1 tbsp Toasted sesame oil; 1 tbsp Fresh ginger, grated; 3 cloves Garlic, minced; 1 tbsp Rice vinegar; 1 tsp Toasted sesame seeds; 2 stalks Green onions, sliced

"This Sheet Pan Sesame Ginger Chicken and Broccoli is a weeknight game-changer, featuring tender chicken thighs and crispy roasted broccoli florets tossed in a savory, aromatic glaze. It is a wholesome, low-effort meal that delivers vibrant flavors with minimal cleanup, making it perfect for healthy meal prepping."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken thighs, bite-sized
2 heads 500 g	Broccoli florets
1/4 cup 60 ml	Low-sodium soy sauce
2 tbsp 30 ml	Honey
1 tbsp 15 ml	Toasted sesame oil
1 tbsp 6 g	Fresh ginger, grated
3 cloves 9 g	Garlic, minced
1 tbsp 15 ml	Rice vinegar
1 tsp 3 g	Toasted sesame seeds
2 stalks 20 g	Green onions, sliced

How to Make Sheet Pan Sesame Ginger Chicken and Broccoli

Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan with oil or non-stick spray.

In a small mixing bowl, whisk together the soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, and rice vinegar until well combined.

Place the chopped chicken thighs and broccoli florets directly onto the sheet pan.

Pour approximately two-thirds of the sesame ginger sauce over the chicken and broccoli. Toss thoroughly with tongs or your hands to ensure everything is evenly coated.

Spread the ingredients into a single, even layer across the pan. Avoid overcrowding to ensure the broccoli roasts rather than steams.

Bake in the preheated oven for 20-25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the broccoli is tender and charred at the edges.

Remove from the oven and drizzle with the remaining sauce. Garnish with toasted sesame seeds and fresh green onions before serving.

·
Dry the broccoli thoroughly after washing to ensure it gets crispy in the oven.
·
Cut the chicken into uniform 1-inch pieces so they cook at the same rate as the broccoli.
·
Use a dark-colored sheet pan for better browning and caramelization of the sauce.
·
If you prefer a thicker glaze, simmer the remaining sauce in a small saucepan for 2 minutes before drizzling over the finished dish.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but keep an eye on the oven as they cook faster and may dry out. Check them around the 15-18 minute mark.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or a skillet over medium heat until warmed through.

Is this recipe gluten-free?

To make this recipe gluten-free, substitute the soy sauce with tamari or coconut aminos.

Can I add other vegetables to the pan?

Absolutely! Bell peppers, snap peas, and carrots all work well, though carrots may need to be sliced thinly to cook in time.

Video Tutorials

Sheet Pan Sesame Chicken and Vegetables | Cooking With the Blue Coats

Low-FODMAP Sheet Pan Spicy Sesame Chicken with Broccoli (HD)

Sesame Chicken & Broccoli | ONE PAN MEAL

Easy Sheet Pan Sesame Chicken Recipe feat. Svccharine

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