This Sheet Pan Garlic Ginger Chicken & Broccoli is a delicious and easy prepare ahead dish. It is a fantastic meal to serve bento-style, or you can prepare it in advance and have it for lunch for a few days.
To make this recipe, start by blending all of the sauce ingredients together until smooth. Place chicken, broccoli, and red pepper on a sheet pan and pour ½ a cup of the sauce over the chicken and a few tablespoons over the vegetables. Bake in the oven. While the broccoli and chicken cook, simmer the remaining sauce in a small saucepan over medium-low heat until it thickens. Drizzle the sauce over the finished chicken and broccoli. Top with sesame oil, sesame seeds, or scallions and serve in individual lunch or bento boxes.
To make my Sheet Pan Garlic Ginger Chicken & Broccoli, you will need the following ingredients:
Preheat the oven to 425 °F.
Blend ¾ cup of low sodium soy sauce, ½ a cup of water, ¼ cup of white vinegar, ¼ cup of oil, a 2-inch knob of peeled fresh ginger, 4 garlic cloves and 4 Medjool dates in a food processor or blender until smooth.
Place 1 pound of chicken strips, 1 head of broccoli florets, and 1 red pepper cut into strips on a baking sheet.
Pour about ½ a cup of the sauce over top of the chicken and drizzle a few tablespoons over the veggies.
Bake for 10-15 minutes.
As the chicken and vegetables cook, simmer the remaining sauce in a small saucepan over medium-low heat until slightly thickened.
Drizzle the cooked chicken and vegetables with the thickened sauce.
Serve garnished with sesame oil, sesame seeds, and scallions.
This recipe for Sheet Pan Garlic Ginger Chicken & Broccoli is a delicious midweek meal or a perfect make-ahead lunch! Please come back and leave a comment below if you try this one!
I absolutely love chicken and broccoli! Thanks for sharing easy recipe.
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