Description
Dinner just got easier — and more flavorful. Juicy chicken, crispy-edged broccoli, and a sticky, savory-sweet ginger soy glaze all roasted on one pan. Minimal effort, maximum taste. Serve it over rice or noodles and watch it disappear.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
4 cups broccoli florets
2 tbsp olive oil
Salt and pepper, to taste
Sticky Ginger Soy Sauce:
½ cup low sodium soy sauce
1/3 cup honey
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp fresh grated ginger
3 cloves garlic, minced
½ tsp crushed red pepper flakes (optional)
Toppings (optional):
Toasted sesame seeds
Sliced green onions
Cooked rice or noodles, for serving
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
Toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the sheet pan.
In a small saucepan, combine all sauce ingredients except the cornstarch slurry. Bring to a simmer.
Stir in the slurry and cook until thickened, about 2–3 minutes. Remove from heat.
Pour half the sauce over chicken and broccoli. Toss gently to coat.
Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and broccoli is crispy.
Drizzle remaining sauce over top. Serve with rice or noodles and sprinkle with sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 410 / Serving
- Sugar: 14g / Serving
- Fat: 18g / Serving
- Carbohydrates: 25g / Serving
- Protein: 36g / Serving