Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 lb broccoli florets
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 1 tsp sesame seeds
- 3 scallions, thinly sliced
- Cooked jasmine rice, for serving
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Whisk the glaze. In a bowl, whisk the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and cornstarch until smooth.
- Coat everything. Toss the chicken thighs and broccoli with the neutral oil on the sheet pan, then pour over half the glaze and turn to coat. Spread in a single layer — give everything breathing room.
- Roast. Roast 18–22 minutes, until the chicken is cooked through (165°F) and the glaze is sticky and caramelized at the edges. Toss halfway through for even browning.
- Glaze again. Brush the remaining glaze over the hot chicken straight out of the oven for maximum gloss.
- Serve. Shower with sesame seeds and scallions and serve over jasmine rice, spooning any pan drippings over the top.
💡 Sheet pan smarts
Do not overcrowd the pan — crowded food steams instead of roasting, and you lose the caramelized edges that make this dish. Fresh ginger makes a noticeable difference over ground; grate it on a microplane. The glaze thickens as it cools, so serve right away for the glossiest finish. Leftovers reheat well in a hot skillet for 3–4 minutes and make excellent lunch bowls.
Common questions
Can I use chicken breasts instead of thighs?
Yes — cut breasts into even pieces and roast 15–18 minutes so they do not dry out. Thighs are more forgiving and stay juicier.
Can I add other vegetables?
Absolutely — snap peas, bell peppers, or sliced carrots all roast well here. Cut them to similar sizes so everything finishes together.
Is this gluten-free?
Swap in tamari or gluten-free soy sauce and it is fully gluten-free. Double-check your rice vinegar is gluten-free too.
How do I store leftovers?
Refrigerate up to 4 days in an airtight container. Reheat in a 400°F oven or hot skillet to re-crisp the edges; the microwave softens the glaze.
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