Sheet Pan Sticky Ginger Soy Chicken and Broccoli.
A quick sheet-pan meal of sticky ginger-soy chicken and roasted broccoli served over rice.
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- Knife
- Cutting Board
- Tongs or spatula
Ingredients
- 2 pounds chicken breasts or thighs cut into 2-inch cubes
- 3 cups broccoli florets
- 1/2 cup honey
- 1/2 cup ketchup
- 1/3 cup tamari or soy sauce
- 2 tablespoons pomegranate juice or use orange juice
- 2 cloves garlic chopped
- 1 tablespoon fresh ginger chopped
- chili flakes to taste
- jasmine rice for serving
- sliced green onions and pomegranate optional, for topping
Instructions
- Preheat the oven to 450°F and lightly oil a baking sheet.
- Arrange the cubed chicken and broccoli florets in a single layer on the prepared baking sheet.
- In a mixing bowl, whisk together the honey, ketchup, tamari (or soy sauce), pomegranate (or orange) juice, chopped garlic, chopped ginger, and a good pinch of chili flakes until smooth.
- Pour the sauce over the chicken and broccoli and toss gently to coat evenly.
- Bake for 25–30 minutes, until the chicken is cooked through and the sauce is bubbling.
- Switch the oven to broil and broil 3–5 minutes, watching closely, until the sauce caramelizes on the chicken.
- Serve the chicken and broccoli over jasmine rice and top with sliced green onions and pomegranate arils, if using.
- Instant pot option: arrange chicken and broccoli in the Instant Pot, pour the prepared sauce over them, seal, and cook at high pressure for 8–10 minutes; release the steam and serve over rice with toppings as desired.
Notes
- Watch the broiler carefully to avoid burning.
- Use orange juice if pomegranate juice is unavailable.
- Adjust chili flakes to your preferred heat level.
- Serve immediately over jasmine rice.