Sheet Pan Sesame Chicken and Broccoli
A simple, weeknight-friendly dinner built on a single pan. Juicy chicken meets crisp-tender broccoli, all coated in a glossy sesame-garlic glaze. Minimal prep, minimal cleanup, big flavor.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp sesame seeds, for garnish
- pinch of salt and pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment for easy cleanup.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the glaze.
- In a separate bowl, toss the chicken pieces with a pinch of salt and pepper and the cornstarch until lightly coated. This helps the sauce cling to the chicken.
- Spread the chicken pieces on the sheet pan in a single layer. Drizzle with a teaspoon of sesame oil and bake for about 8–10 minutes.
- Meanwhile, toss the broccoli with a little oil and a pinch of salt. After the chicken has started cooking, scatter the broccoli on the pan beside the chicken.
- Pour the glaze over the chicken and broccoli. Return to the oven and bake for another 6–10 minutes, until the chicken is cooked through and the broccoli is tender-crisp.
- In a small cup, whisk the remaining cornstarch with water to make a slurry. If the pan juices are thin, stir the slurry into the pan and bake for 1–2 minutes more to thicken.
- Remove the sheet pan from the oven. Give everything a gentle toss to coat in the glossy glaze. Sprinkle with sesame seeds and serve hot.