Go Back

Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli

A quick and flavorful dish combining juicy chicken and fresh broccoli drizzled in tangy teriyaki sauce, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs (boneless, skinless, Halal)
  • 4 cups broccoli florets (fresh)
  • 1/4 cup teriyaki sauce (look for a Halal-certified brand)
  • 2 tbsp fresh ginger (minced)
  • 4 cloves garlic (minced)
  • 2 tbsp sesame oil
  • to taste salt and pepper
  • 1 tbsp sesame seeds (for garnish)
  • 2 pieces green onions (sliced for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chicken thighs, teriyaki sauce, minced ginger, minced garlic, sesame oil, salt, and pepper. Mix until the chicken is thoroughly coated.
  3. On a large sheet pan, spread the marinated chicken out evenly.
  4. Scatter the broccoli florets around the chicken on the sheet pan.
Cooking
  1. Roast in the preheated oven for about 20 minutes, flipping the chicken halfway through cooking.
  2. Remove the pan from the oven and sprinkle sesame seeds and sliced green onions over the top.
Serving
  1. Allow to cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for 2-3 months. Reheat in the oven at 350°F (175°C).