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