Sheet Pan Chicken and Broccoli Stir-Fry
A convenient and flavorful one-pan meal featuring tender chicken and crisp-tender broccoli coated in a savory, slightly sweet, and aromatic stir-fry sauce, roasted to perfection on a single sheet pan.
Ingredients
- •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
- •0.25 teaspoon black pepper
- •1 tablespoon sesame seeds, for garnish
- •2 green onions, chopped, for garnish
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easier cleanup.
- 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.
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.
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.
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.
Roast in the preheated oven for 15 minutes.
- 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.
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.
Once cooked, remove the sheet pan from the oven. Drizzle with the thickened reserved sauce (if you heated it) or serve as is.
- 10.
Garnish generously with sesame seeds and chopped green onions. Serve immediately, ideally over steamed jasmine rice or noodles.
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.
Recipe from TheCookbook.ai
Created by Basil Roux