Sheet Pan Garlic Ginger Chicken & Broccoli
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(40)
Ingredients
4 servings
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup oil (olive oil is fine)
- a 2-inch knob of fresh ginger (peeled)
- 4 cloves garlic
- 4 medjool dates (you can also use 1/4 cup honey or sugar)
- 1 pound boneless skinless chicken breasts or thighs, cut into strips
- 1 head broccoli, cut into florets (about 5 cups)
- 1 red pepper, cut into strips
- sesame oil, sesame seeds, and/or green onions for topping
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Preparation
Chef’s notes
You probably won’t use all the sauce (I usually have almost a cup leftover), but I always prefer to have extra sauce rather than not enough. Save your leftover sauce because you can just make a quick and easy batch of this again next time!
Keeps in the fridge for 3-4 days.
Sub tofu for a vegetarian option! Also works well as a stir-fry because the tofu will get nice and caramelized.
Some of the sauce on the chicken may make its way over to the broccoli side during cooking. This makes the broccoli a little less crispy. To me, that wasn’t a big deal because the sauce gives the broccoli a lot of flavor. But if you want the broccoli to stay dry and crispy, just put it on a separate baking sheet.
You can serve this over rice which is yummy. But to be honest, when I made this on its own as meal prep, I didn’t even miss the rice! So you can definitely get away without it.