Ultimate Sheet Pan Dinner Quick Flavorful Weeknight Meal
Author:admin
Total Time:0 hours 40 minutes
Yield:4 servings 1x
Description
Sheet Pan Sticky Ginger Soy Chicken and Broccoli Weeknight dinner quick prep bold flavors balanced glaze minimal cleanup for busy cooks
Ingredients
Scale
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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3 cups broccoli florets
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2 tablespoons neutral oil (canola or grapeseed) or 1 tablespoon sesame oil for extra aroma
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1/4 cup honey or maple syrup
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1/4 cup low-sodium soy sauce or tamari (gluten-free)
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2 tablespoons rice vinegar or apple cider vinegar
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1–2 teaspoons sesame oil (optional)
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1–2 teaspoons sriracha or chili paste (optional)
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1 tablespoon cornstarch dissolved in 2 tablespoons water (optional)
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Salt and pepper to taste
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Sesame seeds and sliced green onions for garnish
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Cooked rice, quinoa, or cauliflower rice to serve
Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment for easy cleanup.
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Whisk together garlic, ginger, soy sauce, honey, vinegar, and optional sesame oil and sriracha in a small bowl to make the glaze.
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Toss the chicken with 1 tablespoon of oil and a pinch of salt and pepper. Spread it in a single layer on the sheet pan to ensure good browning.
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Roast the chicken for 12–15 minutes, until the edges are caramelized and the pieces are just shy of cooked through (aim for an internal temp around 160–165°F/71–74°C).
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Remove the pan briefly, toss the broccoli with the remaining oil, and push the chicken to one side. Add broccoli in a single layer on the pan.
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Return to the oven and roast for another 7–10 minutes, until the broccoli is crisp-tender and the chicken reaches a safe 165°F (74°C).
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Finish the glaze: if you want a thicker coating, simmer the glaze in a small saucepan for 1–2 minutes or whisk the cornstarch slurry into the hot glaze on the pan and cook 1 minute until glossy and thickened, then toss with the chicken and broccoli to coat.
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Remove from oven, sprinkle with sesame seeds and green onions, and serve hot over rice, quinoa, or cauliflower rice. If you’ve cooked rice separately, spoon a little extra glaze over the grains for a fragrant finish.
