Sheet Pan Sticky Ginger Soy Chicken and Broccoli – Quick & Tasty Sheet Pan
Sheet Pan Sticky Ginger Soy Chicken and Broccoli is the ultimate quick and flavorful weeknight dinner. This easy one-pan meal features caramelized chicken and crisp-tender broccoli coated in a bold, sweet-and-savory glaze with minimal cleanup required.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main dish
- Method: Roasting
- Cuisine: Asian
Ingredients
- 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 (gluten-free)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1–2 teaspoons sesame oil (optional)
- 1–2 teaspoons sriracha or chili paste (optional)
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (optional)
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish
- Cooked rice, quinoa, or cauliflower rice to serve
Instructions
1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a small bowl, whisk together garlic, ginger, soy sauce, honey, vinegar, and optional sesame oil and sriracha to make the glaze.
3. Toss chicken with 1 tablespoon oil and season with salt and pepper. Spread in a single layer on the sheet pan for even browning.
4. Roast chicken for 12–15 minutes until edges are caramelized and internal temperature reaches about 160–165°F (71–74°C).
5. Remove sheet pan briefly, toss broccoli with remaining oil, and push chicken to one side. Spread broccoli in a single layer on the pan.
6. Return to oven and roast for another 7–10 minutes until broccoli is crisp-tender and chicken reaches 165°F (74°C).
7. To thicken glaze, simmer it in a small saucepan for 1–2 minutes or stir in the cornstarch slurry and cook until thickened and glossy.
8. Toss chicken and broccoli in the glaze to coat evenly.
9. Garnish with sesame seeds and sliced green onions, and serve hot over rice, quinoa, or cauliflower rice.
Notes
For a thicker glaze, use the cornstarch slurry or simmer the sauce briefly before tossing.
Add sriracha or chili paste for heat, or omit for a milder version.
Double the glaze to drizzle extra over grains when serving.
This dish is great for meal prep—store in airtight containers for up to 3 days.