Sheet Pan Chicken and Broccoli Stir-Fry

• •1.5 lb chicken breast or thighs, boneless, skinless, cut into 1-inch pieces
• •4 cup broccoli florets, cut into bite-sized pieces
• •0.5 cup soy sauce
• •2 tablespoon honey or brown sugar
• •1 tablespoon rice vinegar
• •1 tablespoon sesame oil
• •1 tablespoon fresh ginger, grated
• •3 garlic cloves, minced
• •1 tablespoon cornstarch
• •2 tablespoon water or chicken broth
• •0.5 teaspoon red pepper flakes
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper
• •1 tablespoon sesame seeds, for garnish
• •2 green onions, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easier cleanup.

2. 2

   In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).

3. 3

   In a small separate bowl, whisk the cornstarch with water (or chicken broth) until completely smooth to create a slurry. Add this slurry to the sauce mixture and whisk thoroughly until combined.

4. 4

   In a large mixing bowl, combine the cut chicken pieces and broccoli florets. Pour about two-thirds of the prepared stir-fry sauce over the chicken and broccoli. Toss well to ensure all ingredients are evenly coated. Reserve the remaining one-third of the sauce.

5. 5

   Spread the coated chicken and broccoli in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan, as this can steam the vegetables instead of roasting them. If necessary, use a second sheet pan.

6. 6

   Roast in the preheated oven for 15 minutes.

7. 7

   Remove the sheet pan from the oven, gently toss the chicken and broccoli to ensure even cooking and browning, then return to the oven for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the broccoli is tender-crisp with slightly charred edges.

8. 8

   While the chicken and broccoli are roasting, you can gently heat the reserved sauce in a small saucepan over medium-low heat, stirring constantly, until it thickens slightly, about 2-3 minutes. This step is optional but creates a richer sauce for serving.

9. 9

   Once cooked, remove the sheet pan from the oven. Drizzle with the thickened reserved sauce (if you heated it) or serve as is.

10. 10

    Garnish generously with sesame seeds and chopped green onions. Serve immediately, ideally over steamed jasmine rice or noodles.

Chef's Tips

• 💡Don't overcrowd the pan: For crispy vegetables and perfectly cooked chicken, ensure ingredients are in a single layer with a little space between them. If your pan is too full, use two sheet pans.
• 💡Parchment paper is your friend: It prevents sticking and makes cleanup incredibly easy.
• 💡Adjust spice to your liking: For more heat, increase the amount of red pepper flakes. For less, omit them entirely.
• 💡Chicken choice: Boneless, skinless chicken thighs tend to stay juicier than breast meat during roasting, but both work well.
• 💡Serving suggestion: This dish is fantastic served over steamed white or brown rice, quinoa, or even alongside some simple rice noodles.