Description
Dinner in 30 minutes? This Sheet Pan Sesame Chicken is your answer. Skip the takeout and enjoy those sticky-sweet flavors at home tonight!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 cups (about 340g) fresh broccoli florets
- 3 tablespoons (45ml) neutral oil (such as avocado or vegetable)
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free option)
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water
- 2 tablespoons (18g) sesame seeds, plus more for garnish
- 3 green onions, thinly sliced for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Pat chicken pieces dry with paper towels. Place in a large bowl and season with salt and pepper.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix cornstarch and water in a separate small bowl, then add to sauce mixture. Reserve ¼ cup of sauce.
- Pour two-thirds of the remaining sauce over chicken and toss to coat. Let sit for 10 minutes.
- Arrange chicken in a single layer on prepared baking sheet. Drizzle with 2 tablespoons oil and sprinkle with 1 tablespoon sesame seeds. Roast for 10 minutes.
- Meanwhile, toss broccoli with remaining tablespoon of oil and a pinch of salt.
- Remove sheet pan from oven. Add broccoli around chicken pieces. Drizzle remaining sauce over broccoli and sprinkle with remaining tablespoon of sesame seeds.
- Return to oven and roast for another 10-15 minutes, until chicken reaches 165°F (74°C) and broccoli is tender-crisp.
- Remove from oven and drizzle with reserved sauce. Toss to coat everything.
- Garnish with sliced green onions and additional sesame seeds. Serve over rice or noodles.