Jenn Messina, RD
Jul 31, 20191 min
This recipe is so easy and so delicious you will wonder why you ever bothered with Chinese takeout in the first place! Best of all it’s a SHEET pan meal making it simple to clean up, yay! Use Tamari to make it gluten-free.
1 kg chicken thighs, trimmed and cut in half
2 heads of broccoli, cut into 1.5” pieces
Red Pepper, seeded and sliced
4 tbsp low sodium soy sauce (or GF Tamari)
1 tbsp sesame oil
¼ tsp ginger powder
½ tsp garlic powder
2 tbsp brown sugar
1 tsp cornstarch
Garnish with sesame seeds & green onions (optional)
Preheat oven to 450 °F, line 2 pans with parchment paper
Prep chicken and veggies and place them in a large bowl
Mix up the soy sauce, sesame oil, garlic powder, ginger powder, and brown sugar. Mix well and add 2 tbsp of this sauce to the chicken/broccoli mixture (set aside the rest of the sauce)
Place chicken/broccoli mixture on 2 sheet pans, don’t overcrowd to ensure a crispy finish. Roast for 16-18 minutes.
Meanwhile, put the sauce mixture in a small pot and add 1 tsp cornstarch, heat over medium-high until thick and boiling. Set aside