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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)

Instructions ​​


  1. Preheat oven to 450 °F, line 2 pans with parchment paper

  2. Prep chicken and veggies and place them in a large bowl 

  3. Mix up the soy sauce, sesame oil, garlic powder, ginger powder, and brown sugar. Mix well and add 2 tbsp of this sauce to chicken/broccoli mixture (set aside the rest of the sauce)

  4. Place chicken/broccoli mixture on 2 sheet pans, don’t overcrowd to ensure a crispy finish. Roast for 16-18 minutes. 

  5. Meanwhile, put sauce mixture in a small pot and add 1 tsp cornstarch, heat over medium high until thick and boiling. Set aside

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