Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli
This Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli is a delicious, easy-to-make meal that combines tender chicken with vibrant broccoli, all coated in a flavorful teriyaki sauce. Perfect for a weeknight dinner, it comes together on just one pan for minimal cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 4 cups broccoli florets
- ½ cup teriyaki sauce
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1 tablespoon sesame seeds
- to taste salt
- to taste pepper
- 4 cups cooked rice for serving, optional
- green onions for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the teriyaki sauce, sesame oil, minced ginger, and minced garlic. Whisk until well mixed.
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Add the chicken to the bowl with the teriyaki sauce mixture and toss until well coated.
- On a large baking sheet, arrange the marinated chicken in a single layer. Spread the broccoli florets around the chicken.
- Drizzle any remaining marinade from the bowl over the broccoli. Sprinkle sesame seeds over the chicken and broccoli.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender.
- Remove from the oven and let it cool for a few minutes. Serve over cooked rice if desired, and garnish with sliced green onions.
Notes
You can customize this recipe by adding other vegetables, such as bell peppers or carrots, on the sheet pan. If you prefer, use chicken breast instead of thighs for a leaner option. This dish is excellent for meal prep; simply store leftovers in an airtight container for up to 3 days in the refrigerator.