Sheet pan ginger soy chicken thighs and broccoli
Sticky ginger soy chicken and charred broccoli roast side by side while the rice cooks, a takeout-style dinner on one pan.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.61 a serving
- 640 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1½ lb boneless chicken thighs, cut into 1½-inch pieces
- 1½ broccoli, cut into florets
- 1 tsp sesame seeds (optional)
- 2 stalks green onions, thinly sliced (optional)
From your pantry
- 2¼ cups water
- ¾ tsp salt, divided
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Each serving has about 640 calories, 43 g protein, 75 g carbs and 18 g fat, and costs about $2.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No honey? Maple syrup works.
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the rice until the water runs mostly clear, then put it in a medium with the water and ¼ teaspoon of salt and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 18 minutes. Take it off the heat and leave the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
Dolly’s tip: No peeking. The trapped steam is what finishes the rice.the soy sauce, honey, vinegar, sesame oil, ginger, garlic and cornstarch in a medium bowl, then add the chicken and to coat.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Kitchen scissors are the easiest way to cut up chicken thighs.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the broccoli with the vegetable oil and remaining ½ teaspoon of salt on one side of the pan. Spread the chicken and its sauce on the other side.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
18 to 22 minutes, until the broccoli is at the edges and the biggest piece of chicken reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 20 min
Dolly’s tip: Dark edges on the broccoli are flavor, not burning.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Fluff the rice, spoon the chicken and broccoli over it, and scrape any sticky sauce from the pan on top. Finish with sesame seeds and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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