Sheet Pan Sticky Ginger Soy Chicken and Broccoli

Imagine the aroma of caramelized ginger and soy sauce filling your kitchen as a tray of perfectly glazed chicken and vibrant green broccoli emerges from your oven. This Sheet Pan Sticky Ginger Soy Chicken and Broccoli delivers incredible flavor with minimal effort, combining sweet, savory, and umami notes in every bite. The tender chicken thighs absorb the sticky, rich marinade while the broccoli develops irresistible crispy edges. You’ll learn how to create this delicious one-pan wonder that transforms ordinary ingredients into an extraordinary weeknight dinner with just minutes of hands-on time.

Why You’ll Love This Recipe

This Sheet Pan Sticky Ginger Soy Chicken and Broccoli is about to become your new weeknight favorite for so many reasons. First, it’s the ultimate convenience meal – everything cooks together on one pan, meaning minimal cleanup and maximum flavor as the chicken juices infuse the broccoli beneath. The contrast of textures is sublime – tender, juicy chicken thighs with their caramelized, sticky exterior paired with broccoli that remains crisp-tender with lightly charred edges.

The sauce is the real star here, balancing sweet honey with savory soy and the warming zing of fresh ginger. It creates a glaze that thickens as it cooks, coating every piece with irresistible flavor. Plus, this meal is incredibly versatile – serve it with rice, noodles, or enjoy it on its own for a lower-carb option. The hands-on time is minimal (about 15 minutes), yet the result looks and tastes like you spent hours in the kitchen. For busy households craving a homemade meal with complex flavors, this ginger soy chicken sheet pan dinner delivers impressive results with minimal effort.

Ingredients

For the Sheet Pan Sticky Ginger Soy Chicken and Broccoli, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs
• 2 large heads broccoli (about 1.5 lbs/680g), cut into florets
• 1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) sesame oil
• 2 tablespoons (12g) fresh ginger, finely grated
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon (15ml) sriracha or chili garlic sauce (optional for heat)
• 2 tablespoons (16g) cornstarch
• 2 tablespoons (30ml) water
• 2 tablespoons (30ml) neutral oil like avocado or vegetable
• 2 green onions, thinly sliced for garnish
• 1 tablespoon sesame seeds for garnish

The fresh ginger is crucial for authentic flavor, while the cornstarch creates that perfect sticky texture as the sauce reduces. Use low-sodium soy sauce to control the saltiness of your sticky ginger chicken dish.

Pro Tips

Marinate for Maximum Flavor: While you can cook this Sheet Pan Sticky Ginger Soy Chicken and Broccoli immediately after preparation, allowing the chicken to marinate for at least 30 minutes (or up to overnight in the refrigerator) will dramatically enhance the flavor penetration. The acids in the rice vinegar help tenderize the meat while the ginger and garlic infuse deeply into each piece.

Create Space for Proper Roasting: Avoid overcrowding your sheet pan at all costs. When ingredients are packed too tightly, they steam rather than roast, preventing those deliciously caramelized edges from forming. Use two pans if necessary – the extra crispy texture is worth the additional space.

The Double-Glaze Technique: For the ultimate sticky chicken experience, brush the chicken with additional sauce halfway through cooking, then again during the final few minutes. This multiple-layer approach creates that restaurant-quality glaze that’s thick and intensely flavored. Just be sure to reserve some untouched sauce for the final glaze to avoid cross-contamination from the raw chicken.

Instructions

Step 1: Prepare the Marinade
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha (if using) until well combined. In a small separate bowl, mix the cornstarch with water to create a slurry, then add this to the sauce mixture and whisk until smooth. This cornstarch mixture is your secret weapon for achieving that perfect sticky consistency.

Step 2: Marinate the Chicken
Place your chicken thighs in a large ziplock bag or bowl and pour in approximately 2/3 of the marinade, reserving the remaining 1/3 for later use. Massage the marinade into the chicken, ensuring each piece is evenly coated. Allow to marinate for at least 30 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor development.

Step 3: Prepare for Baking
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Toss the broccoli florets with the neutral oil and a pinch of salt, then spread them evenly around the edges of the baking sheet.

Step 4: Arrange and Bake
Remove the chicken from the marinade, letting excess drip off, and arrange the pieces in the center of the baking sheet, surrounded by the broccoli. Make sure everything is in a single layer with a bit of space between pieces for proper browning. Bake for 15 minutes.

Step 5: Glaze and Finish
After 15 minutes, remove the sheet pan from the oven. Brush the chicken with half of your reserved sauce and toss the broccoli gently. Return to the oven for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli has crispy edges. In the final 2-3 minutes of cooking, brush the chicken with the remaining sauce for an extra glossy finish.

Step 6: Rest and Serve
Allow the Sheet Pan Sticky Ginger Soy Chicken and Broccoli to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat and the sauce to set into that perfect sticky consistency. Sprinkle with sliced green onions and sesame seeds before serving over rice or noodles if desired.

Variations

Spicy Korean-Inspired Version: Transform this Sheet Pan Sticky Ginger Soy Chicken and Broccoli into a Korean-inspired dish by adding 2 tablespoons of gochujang (Korean chili paste) to the marinade. The deep, slightly sweet heat of gochujang pairs beautifully with the ginger and soy flavors. Finish with a sprinkle of gochugaru (Korean chili flakes) for added dimension.

Vegetable Swap Options: While broccoli works perfectly in this recipe, you can easily customize the vegetable component based on what’s in season or your personal preferences. Bell peppers, snap peas, asparagus, or Brussels sprouts all work wonderfully. For a more substantial meal, add chunks of sweet potato or butternut squash (just note these may need to start roasting 10-15 minutes before adding the chicken).

Citrus Brightness: For a refreshing twist, add the zest and juice of one orange to the marinade. The citrus brightens the rich soy-ginger flavors and helps caramelize the chicken even further. Finish with a garnish of fresh orange segments for a beautiful presentation that adds juicy bursts of flavor.

Storage and Serving

This Sheet Pan Sticky Ginger Soy Chicken and Broccoli keeps beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop further overnight, making day-two leftovers particularly delicious. For reheating, the oven at 350°F (175°C) for 10-12 minutes works best to maintain the chicken’s texture and crisp up the broccoli again. Avoid microwave reheating if possible, as it can make the chicken rubbery.

For serving, try it over steamed jasmine rice which perfectly absorbs the sticky sauce. For a low-carb alternative, cauliflower rice works wonderfully. Turn it into a complete Asian-inspired bowl by adding quick-pickled vegetables like thinly sliced cucumbers or carrots marinated in rice vinegar for 20 minutes. For an impressive dinner party presentation, transfer everything to a large serving platter, drizzle with additional sauce (heated through), and garnish generously with sesame seeds, green onions, and thinly sliced red chilies.

FAQs

Can I use chicken breasts instead of thighs?
Yes, though chicken breasts tend to dry out more easily. If using breasts, pound them to even thickness (about 3/4 inch) and reduce the cooking time to about 20-25 minutes total, or until they reach 165°F (74°C) internally.

Is there a substitute for honey?
Maple syrup or brown sugar work well as substitutes. For a lower-sugar version, try using 1 tablespoon of honey plus 1-2 tablespoons of orange juice.

How can I make this recipe gluten-free?
Simply substitute the soy sauce with tamari or coconut aminos. Double-check that your sriracha is gluten-free if you’re using it.

Can I prep this ahead of time?
Absolutely! Marinate the chicken up to 24 hours in advance. You can also prep the broccoli and store it in the refrigerator until ready to cook.

What if I don’t have sesame oil?
While sesame oil adds distinctive flavor, you can substitute any neutral oil plus 1 tablespoon of tahini to approximate the sesame taste, or simply use olive oil for a different but still delicious flavor profile.

Conclusion

This Sheet Pan Sticky Ginger Soy Chicken and Broccoli is comfort food at its finest — a perfect balance of sweet and savory flavors with the warming touch of ginger and garlic. It’s the kind of dish that solves the weeknight dinner dilemma while still feeling special enough for a weekend meal with friends. The minimal prep work and easy cleanup make it practical, while the complex flavors and beautiful presentation make it impressive. Master this recipe, and you’ll have a reliable, crave-worthy meal that brings the excitement of Asian-inspired takeout right to your dinner table with healthier ingredients and fresher flavors.

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