Description
This Sheet Pan Sticky Ginger Soy Chicken and Broccoli recipe offers a deliciously sweet and savory meal that’s both easy to prepare and packed with flavor. The chicken and broccoli are coated in a sticky ginger soy sauce and baked until caramelized and tender, making it a perfect weeknight dinner served over jasmine rice with optional fresh green onions and pomegranate seeds for a burst of color and freshness.
Ingredients
Scale
Protein and Vegetables
- 2 pounds chicken breasts or thighs, cut into 2 inch cubes
- 3 cups broccoli florets
Sauce
- 1/2 cup honey
- 1/2 cup ketchup
- 1/3 cup tamari or soy sauce
- 2 tablespoons pomegranate juice (or orange juice as substitute)
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- Chili flakes, to taste
To Serve
- Jasmine rice, cooked, for serving
- Sliced green onions (optional)
- Pomegranate seeds (optional)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 450°F (230°C). Lightly oil a baking sheet to prevent sticking and set aside.
- Arrange Chicken and Broccoli: Evenly spread the cubed chicken and broccoli florets on the prepared baking sheet to ensure even cooking.
- Make the Sauce: In a mixing bowl, whisk together honey, ketchup, tamari or soy sauce, pomegranate juice, chopped garlic, fresh ginger, and a pinch of chili flakes to create the sticky ginger soy sauce.
- Coat and Bake: Pour the sauce over the chicken and broccoli, tossing gently to coat everything evenly. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling and thickened.
- Broil for Caramelization: Switch your oven to broil and broil the chicken and broccoli for 3-5 minutes, watching closely to prevent burning. This will caramelize the sauce, adding extra depth of flavor and a sticky finish.
- Serve: Serve the sticky ginger soy chicken and broccoli over hot jasmine rice. Garnish with sliced green onions and pomegranate seeds if desired for added freshness and a pop of color.
Notes
- You can substitute pomegranate juice with orange juice if unavailable.
- Adjust chili flakes according to your desired spice level.
- Using chicken thighs will result in a juicier, more flavorful dish compared to breasts.
- Make sure to watch closely during the broiling step as the sauce can burn quickly.
- Serve immediately for the best texture and flavors.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
