Name: Sheet Pan Sesame Chicken with Broccoli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon kosher salt; 2 medium eggs; 1 tablespoon mayonnaise; 1 tablespoon soy sauce (alcohol-free, e.g. Kikkoman Less Sodium Soy Sauce); 1 cup panko breadcrumbs; 1/4 cup sesame seeds; 1 pound boneless skinless chicken thighs, cut into 1- to 2-inch cubes; 2 cups broccoli florets (from about 2 broccoli crowns); 1 tablespoon neutral oil; 2 tablespoons neutral oil; 2 teaspoons chili flakes; 2 cloves garlic, grated; 1 (1-inch piece) fresh ginger, peeled and grated; 2 scallions, thinly sliced, white and green parts divided; 1/2 cup honey; 6 tablespoons soy sauce (alcohol-free, e.g. San-J Tamari); 4 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons ketchup

Description

Crispy baked chicken bites tossed in a sweet and savory sesame glaze, paired with roasted broccoli for an easy and flavorful one-pan dinner.

Ingredients

Chicken and broccoli:

1/2 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon kosher salt

2 medium eggs

1 tablespoon mayonnaise

1 tablespoon soy sauce (alcohol-free, e.g. Kikkoman Less Sodium Soy Sauce)

1 cup panko breadcrumbs

1/4 cup sesame seeds

1 pound boneless skinless chicken thighs, cut into 1- to 2-inch cubes

2 cups broccoli florets (from about 2 broccoli crowns)

1 tablespoon neutral oil

Sesame glaze:

2 tablespoons neutral oil

2 teaspoons chili flakes

2 cloves garlic, grated

1 (1-inch piece) fresh ginger, peeled and grated

2 scallions, thinly sliced, white and green parts divided

1/2 cup honey

6 tablespoons soy sauce (alcohol-free, e.g. San-J Tamari)

4 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons ketchup

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Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.

2. Mix flour, cornstarch, and salt in a bowl. In a second bowl, whisk eggs, mayonnaise, and soy sauce. In a third bowl, mix panko breadcrumbs and sesame seeds.

3. Dredge chicken pieces in flour, dip in egg mixture, then coat with breadcrumbs. Arrange on sheet pan.

4. Toss broccoli with neutral oil, spread around chicken on sheet pan. Bake 20 to 25 minutes until chicken is cooked and broccoli is charred.

5. For glaze: heat neutral oil in saucepan. Add chili flakes, garlic, ginger, and scallion whites. Cook 1 to 2 minutes until fragrant.

6. Whisk in honey, soy sauce, rice vinegar, sesame oil, and ketchup. Simmer until thickened, 2 to 3 minutes.

7. Toss baked chicken with glaze, replate with broccoli, garnish with scallion greens. Serve with rice or noodles.

Notes

Tip: Create an assembly line for breading the chicken for faster prep.

Storage: Keeps in fridge up to 4 days. Reheat in oven to maintain crispness.

Meal prep: Make glaze ahead of time and store for up to 3 days.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Sheet Pan, Baking
Cuisine: Asian-Inspired