Sheet Pan Teriyaki Chicken and Broccoli

Name: Sheet Pan Teriyaki Chicken and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-inspired
Ingredients: 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 lb broccoli florets; 2 tbsp vegetable oil; 1/2 cup low-sodium soy sauce, or tamari for gluten-free; 3 tbsp honey; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch; 1 1/2 cups jasmine rice, uncooked, for serving; 1 tbsp sesame seeds

A homemade teriyaki glaze beats the bottled kind and takes two minutes. Chicken and broccoli roast together while the rice cooks.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4

sheet pan

kid-friendly

Ingredients

1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 lb broccoli florets
2 tbsp vegetable oil
1/2 cup low-sodium soy sauce, or tamari for gluten-free
3 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
1 1/2 cups jasmine rice, uncooked, for serving
1 tbsp sesame seeds

Instructions

1
Heat the oven to 425°F (220°C) and start the rice according to the package directions.
2
Toss the chicken and broccoli with the oil on a sheet pan and spread out in a single layer. Roast for 15 minutes.
3
Meanwhile, simmer the soy sauce, honey, vinegar, garlic and ginger in a small saucepan. Whisk the cornstarch with 2 tablespoons of cold water, stir it in, and cook 1 to 2 minutes until thickened.
4
Pour the sauce over the pan, toss, and roast 5 minutes more until the chicken reaches 165°F (74°C) and the glaze is sticky.
5
Sprinkle with sesame seeds and serve over rice.

Part of these weekly meal plans

Sheet Pan Meal Plan: 7 One-Pan Dinners