Sheet Pan Sticky Ginger Soy Chicken and Broccoli – Quick & Tasty Sheet Pan

Sheet Pan Sticky Ginger Soy Chicken and Broccoli is your new go-to weeknight dinner that checks all the right boxes—easy prep, bold flavor, and barely any cleanup. This recipe hits that sweet spot between healthy and comforting, and did I mention it all happens on one pan? We’re talking juicy chicken thighs coated in a sticky, tangy, gingery glaze, sharing a roasting pan with perfectly charred broccoli. It’s the kind of meal you’ll turn to when your brain’s fried from work and the thought of doing a mountain of dishes makes you want to order takeout.

Even better, the flavors are punchy enough to satisfy the picky eaters in your life but balanced enough for the wellness-minded crew. If you’ve got rice or cauliflower rice handy, you’re halfway to dinner bliss. Let’s get into this sticky soy goodness—your oven’s about to become your best sous chef.

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What is Sheet Pan Sticky Ginger Soy Chicken and Broccoli?

Sheet Pan Sticky Ginger Soy Chicken and Broccoli is a weeknight dream—savory, sweet, gingery chicken roasted to caramelized perfection, with broccoli roasted right alongside it for crispy edges and tender centers. It’s inspired by your favorite Asian takeout flavors but lightened up and made with pantry staples you probably already have.

Everything cooks together on a single sheet pan, making it ideal for busy evenings when energy is low and hunger is high. The sauce is a mix of soy sauce, honey (or maple syrup), fresh ginger, and garlic—classic flavors that deliver boldness without fuss. Optional heat from sriracha gives it a customizable kick. This recipe is fast, flavorful, and super forgiving—no wok, no fancy tools, just real food and solid flavor. You’ll feel like a kitchen wizard without even trying.

Reasons to Try Sheet Pan Sticky Ginger Soy Chicken and Broccoli

Let’s be real—weeknights are chaos. Between work, homework help, and the never-ending laundry pile, who has time for a complicated dinner? Sheet Pan Sticky Ginger Soy Chicken and Broccoli is here to save your sanity. First off, it’s all on one pan, so cleanup is a breeze (hallelujah). The sauce? Balanced, bold, and better than most takeout.

Plus, it’s flexible—swap in maple syrup if you’re out of honey, or skip the chili paste if spice isn’t your thing. This recipe is a flavor bomb with minimal effort, which makes it perfect for meal prep or impressing surprise guests. Oh, and if you’re trying to eat a little lighter? It still feels indulgent, without loading up on deep-fried guilt. So if you’re craving something fast, tasty, and just a little sticky (in the best way), this recipe’s calling your name.

Ingredients Needed to Make Sheet Pan Sticky Ginger Soy Chicken and Broccoli

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups broccoli florets
• 2 tablespoons neutral oil (canola or grapeseed) OR 1 tablespoon sesame oil for extra aroma
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup honey or maple syrup
• 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1–2 teaspoons sesame oil (optional, for extra depth)
• 1–2 teaspoons sriracha or chili paste (optional, for heat)
• 1 tablespoon cornstarch dissolved in 2 tablespoons water (optional for thickening)
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish
• Cooked rice, quinoa, or cauliflower rice to serve

Instructions to Make Sheet Pan Sticky Ginger Soy Chicken and Broccoli

Making Sheet Pan Sticky Ginger Soy Chicken and Broccoli is surprisingly simple and satisfying. Follow this step by step breakdown to make sure every bite is full of bold, balanced flavor. Whether you’re a seasoned cook or a weeknight dinner warrior, these detailed instructions will guide you from raw ingredients to a delicious dinner with confidence—and minimal cleanup.

Step 1: Preheat and Prep Your Sheet Pan

Start by preheating your oven to 425°F (220°C). This high heat helps the chicken caramelize and gives the broccoli that beautiful crisp-tender finish. Line a large sheet pan with parchment paper to prevent sticking and make cleanup a total breeze. If you’ve ever spent 20 minutes scrubbing baked-on glaze, you know this step is gold. Not a parchment fan? A silicone baking mat works great, too. For more tips on choosing the right baking surface, check out our kitchen prep essentials guide.

Step 2: Make the Sticky Ginger Soy Glaze

In a small bowl, whisk together the following ingredients:

• 3 cloves minced garlic
• 1 tablespoon freshly grated ginger
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar (or apple cider vinegar for a subtle twist)
• Optional: 1–2 teaspoons sesame oil and 1–2 teaspoons sriracha or chili paste for depth and heat

This glaze is the heart of the recipe—sweet, salty, tangy, with a kick if you like it spicy. For substitution suggestions, visit our ingredient swaps page to make it work with what’s in your pantry.

Step 3: Season and Roast the Chicken

Place 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) in a bowl. Toss them with 1 tablespoon of neutral oil (like canola or grapeseed) and a pinch of salt and pepper. Spread the chicken out on your prepared sheet pan in a single layer—this ensures even cooking and that lovely browned edge.

Roast the chicken in the oven for 12–15 minutes. You’ll know it’s ready when the edges start to caramelize and it’s almost cooked through (look for an internal temperature around 160°F to 165°F). If you’re curious about cooking temperatures, our chicken temperature chart is a helpful reference.

Step 4: Add the Broccoli to the Pan

Once the chicken is nearly done, remove the sheet pan from the oven. Push the chicken to one side and add 3 cups of broccoli florets, tossed with 1 tablespoon of oil. Arrange the florets in a single layer so they roast, not steam.

Slide the pan back into the oven and roast everything together for another 7–10 minutes. The broccoli should be crisp on the edges and fork-tender in the middle. At this point, the chicken should be fully cooked (confirm it’s hit 165°F if you’re using a thermometer).

Step 5: Thicken the Glaze (Optional but Totally Worth It)

If you prefer a thicker, stickier coating—and who doesn’t?—pour the glaze into a small saucepan over medium heat. Simmer it for 1–2 minutes until it starts to reduce slightly.

For an extra-glossy finish, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water (this is called a slurry). Cook for another minute until the glaze thickens into that luscious, clingy texture. If you’re short on time, you can skip this and simply drizzle the glaze as-is over the chicken and broccoli.

Want to know more about thickening sauces or how cornstarch works in recipes? Our easy glaze and sauce guide has all the juicy details.

Step 6: Combine and Finish with Garnishes

Remove the sheet pan from the oven. Pour the glaze over the chicken and broccoli and toss everything together right on the pan. The sauce will soak into the crispy bits and coat every piece beautifully.

Sprinkle with toasted sesame seeds and sliced green onions for freshness and crunch. Serve hot over rice, quinoa, or cauliflower rice—whatever you’ve got ready. Pro tip: drizzle a little extra glaze over the rice for bonus flavor.

For other base ideas, our Anti-Inflammatory Harvest Glow Bowl has some great grain and veggie pairing options.

What to Serve with Sheet Pan Sticky Ginger Soy Chicken and Broccoli

This dish is a main character, but it loves a good sidekick. Spoon it over fluffy white rice, nutty quinoa, or light cauliflower rice to soak up that sticky-sweet glaze. For a cozy twist, try pairing it with this Creamy Tuscan Chicken Soup or even a bowl of Lemon Ginger Turmeric Chicken and Rice Soup if you’re feeling under the weather. Want something crunchy on the side? These Roasted Sweet Potato Rounds would be a sweet-savory balance. Whether it’s dinner for one or the whole crew, this chicken and broccoli combo plays well with just about everything.

Key Tips for Making Sheet Pan Sticky Ginger Soy Chicken and Broccoli

First tip—don’t skip parchment paper. Sticky glaze means sticky pan, and you don’t want to scrape burnt honey off metal. Cut your chicken pieces evenly so they cook at the same speed. Use fresh ginger if you can—pre-minced just doesn’t bring the same zing. If your broccoli florets are huge, halve them so they roast instead of steam. Want crispier edges? Crank the heat to 450°F for the last few minutes. Finally, the cornstarch glaze step is optional, but highly recommended if you love a glossy finish. Don’t crowd the pan—if needed, use two pans to avoid soggy results. Leftover sauce? Drizzle it over rice or save it as a dipping sauce for spring rolls.

Storage and Reheating Tips for Sheet Pan Sticky Ginger Soy Chicken and Broccoli

Got leftovers? You’re in luck—this dish holds up well. Store it in an airtight container in the fridge for up to 4 days. When reheating, use the stovetop over medium heat for the best texture—add a splash of water to loosen the glaze. Microwave works too, but use a damp paper towel over the dish to prevent drying out. If freezing, skip the broccoli and freeze the chicken and sauce separately. Broccoli can go mushy when thawed. Reheat from frozen by letting it thaw overnight in the fridge, then bake at 350°F until warm. Easy, flavorful, and lunchbox-friendly.

FAQs

Can I use chicken breast instead of thighs?
Absolutely—just watch the cook time. Breasts dry out faster, so check for doneness around 10–12 minutes.

Is this recipe gluten-free?
Yes, just use tamari instead of soy sauce and double-check your sriracha and vinegar labels.

Can I make this vegetarian?
Sure! Swap chicken for tofu (press it well) or chickpeas. The glaze is amazing on veggies too.

What’s the best way to make it spicier?
Add more sriracha or a sprinkle of red pepper flakes to the glaze. Adjust to your heat tolerance.

Can I meal prep this?
Yes, and it reheats like a dream. Portion it out with rice or quinoa and store in containers.

Final Thoughts

Sheet Pan Sticky Ginger Soy Chicken and Broccoli is the midweek miracle you didn’t know you needed. It’s got that bold ginger-soy flavor we crave, with a sticky glaze that clings in all the right places. One pan. No stress. It’s dinner that practically cooks itself while you decompress with a glass of wine—or wrangle the kids through homework. Make it once and you’ll keep coming back for more. Hungry for more dinner saviors? Try our Honey Garlic Chicken or Southwest Chicken Wraps next.

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