Description
A delicious and easy Sheet Pan Sticky Ginger Soy Chicken and Broccoli recipe featuring tender chicken pieces coated in a sweet and tangy ginger soy sauce, roasted alongside fresh broccoli florets. Perfectly caramelized under the broiler and served over jasmine rice, this dish combines vibrant flavors with simple, wholesome ingredients for a comforting meal.
Ingredients
Scale
Protein & 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 use orange juice)
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- Chili flakes, a good pinch
To Serve
- Jasmine rice, for serving
- Sliced green onions (optional)
- Pomegranate seeds (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450° F. Lightly oil a baking sheet to prevent sticking and to promote even roasting.
- Arrange Chicken and Broccoli: Place the cubed chicken and broccoli florets evenly on the prepared baking sheet, ensuring there is space for roasting without overcrowding.
- Make the Sauce: In a mixing bowl, whisk together honey, ketchup, tamari (or soy sauce), pomegranate juice (or orange juice), chopped garlic, fresh ginger, and a good pinch of chili flakes until thoroughly combined.
- Coat Chicken and Broccoli: Pour the prepared sauce over the chicken and broccoli on the baking sheet. Toss gently to ensure all pieces are well coated with the sticky glaze.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.
- Broil to Caramelize: Switch the oven setting to broil. Broil the chicken and broccoli for 3-5 minutes until the top caramelizes and gets a nice golden-brown color. Keep a close eye to prevent burning, as broilers work quickly.
- Serve: Serve the sticky ginger soy chicken and broccoli over bowls of steamed jasmine rice. Garnish with sliced green onions and pomegranate seeds for a fresh, colorful finish if desired.
- Instant Pot Option: Alternatively, arrange the chicken and broccoli in the Instant Pot. Pour the sauce over and toss to coat. Seal the lid and cook on high pressure for 8-10 minutes. Release steam carefully and serve as above.
Notes
- Chicken thighs will be more tender and juicy, but chicken breasts can also be used for a leaner option.
- If you don’t have pomegranate juice, orange juice is a great substitute offering a nice citrusy balance.
- Adjust chili flakes to your preferred spice level or omit for mild flavor.
- Be sure to watch closely during broiling to avoid burning the sauce.
- This recipe works well both in the oven and in an Instant Pot depending on your time and equipment availability.
- For a gluten-free version, ensure you use tamari instead of regular soy sauce.
Nutrition
- Serving Size: 1 serving (approximately 1 cup chicken and broccoli with sauce and rice)
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
