Sheet-Pan Sesame Chicken & Broccoli With Scallion-Ginger Sauce

This is the kind of weeknight recipe you keep on repeat. It’s fast, reliable, and big on flavor without creating a pile of dishes. Juicy sesame-soy chicken and caramelized broccoli roast together on one pan.

A bright scallion-ginger sauce gets spooned over the top and makes everything pop. It tastes like your favorite takeout, but it’s fresher and lighter.

Why This Recipe Works

High heat turns broccoli sweet and crispy while keeping the chicken tender. A simple sesame-soy marinade doubles as a glaze, so you get layers of flavor with minimal effort.

The scallion-ginger sauce adds brightness and a little heat, balancing the savory roast. Most of the work happens in the oven, so you can tidy up or make rice while it cooks.

What You’ll Need

• 1½ pounds boneless, skinless chicken thighs (or breasts, cut to even thickness)
• 1 large head broccoli, cut into florets (about 6 cups)
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 2 tablespoons sesame oil, divided
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds, plus more for garnish
• 2 teaspoons cornstarch (optional, for a glossier glaze)
• ½ teaspoon black pepper
• ½ teaspoon kosher salt (plus more to taste)
• Red pepper flakes or chili crisp, to taste (optional)

For the Scallion-Ginger Sauce

• 4 scallions, thinly sliced
• 1½ tablespoons fresh ginger, finely grated
• 1 small garlic clove, finely grated
• 3 tablespoons neutral oil
• 1 tablespoon sesame oil
• 1½ tablespoons rice vinegar
• 1 teaspoon soy sauce (more to taste)
• ½ teaspoon sugar (or honey), to balance
• Pinch of salt
• Lime wedges, for serving (optional but excellent)

Instructions

1. Heat the oven. Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Mix the marinade. In a bowl, whisk soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, black pepper, and cornstarch if using.
3. Prep the chicken. Pat dry and cut large thighs into two pieces for even cooking.Toss with half the marinade. Let sit 10–15 minutes while you prep broccoli.
4. Season the broccoli. On the sheet pan, toss florets with neutral oil, a pinch of salt, and sesame seeds. Spread to one side in a single layer.
5. Add the chicken. Place chicken on the other side of the pan.Drizzle any remaining marinade from the bowl over the chicken only.
6. Roast. Bake 15 minutes. Stir broccoli, flip chicken, and brush with the remaining marinade. Roast another 8–12 minutes, until chicken reaches 165°F and broccoli is browned at the edges.
7. Make the scallion-ginger sauce. While it roasts, combine scallions, ginger, garlic, neutral oil, sesame oil, rice vinegar, soy sauce, sugar, and a pinch of salt.Adjust to taste with more vinegar or soy. Add red pepper flakes if you like heat.
8. Finish and serve. Spoon the sauce over hot chicken and broccoli. Squeeze lime over the top if using.Sprinkle extra sesame seeds. Serve with steamed rice or noodles.

Storage Instructions

• Refrigerate: Store chicken and broccoli in an airtight container for up to 4 days. Keep sauce separate for best texture.
• Reheat: Warm on a sheet pan at 350°F for 8–10 minutes.Or microwave in short bursts. Add a splash of water to keep it moist.
• Freeze: Cooked chicken freezes well up to 2 months. Broccoli softens when thawed, but it’s fine for meal-prep bowls or fried rice.

Benefits of This Recipe

• Minimal cleanup: One pan for roasting, one bowl for sauce.
• Balanced flavors: Savory-sweet chicken with a punchy, fresh topping.
• Nutritious: Lean protein, fiber-rich veggies, and heart-healthy sesame oil.
• Flexible: Works with chicken thighs or breasts and any sturdy veg.
• Meal-prep friendly: Keeps well and tastes great the next day.

What Not to Do

• Don’t overcrowd the pan. Crowding steams the broccoli and prevents browning.
• Don’t skip drying the chicken. Excess moisture dulls caramelization and flavor.
• Don’t add the sauce before roasting. The fresh sauce is meant to stay bright and uncooked.
• Don’t overcook. Pull the chicken at 165°F; dry chicken loses the sesame-soy punch.
• Don’t forget acid. A splash of lime or extra vinegar wakes everything up.

Recipe Variations

• Sweet-Heat: Add 1–2 teaspoons sriracha or chili garlic sauce to the marinade.
• Orange-Sesame: Stir 1 teaspoon orange zest and 2 tablespoons orange juice into the marinade.
• Extra-Crunch: Toss broccoli with 1 tablespoon panko plus sesame seeds before roasting.
• Veg Swap: Use snap peas, green beans, or cauliflower.Adjust cooking time as needed.
• Protein Swap: Use shrimp (roast 8–10 minutes) or firm tofu (press, cube, and roast 20–25 minutes).
• Gluten-Free: Use tamari and confirm sesame seeds and vinegar are GF-certified.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Pound to even thickness or cut into large strips so they cook evenly. Start checking at 18 minutes and pull at 165°F.

How do I keep the broccoli from burning?

Cut florets to a similar size, toss with enough oil, and keep them in a single layer. If your oven runs hot, lower to 400°F and add 3–5 minutes.

Is the scallion-ginger sauce spicy?

Not by default. It’s fresh and aromatic. Add red pepper flakes or a dab of chili crisp if you want heat.

Can I make the sauce ahead?

Yes. Make it up to 3 days ahead and refrigerate. Stir before serving and adjust with a splash of vinegar if flavors have mellowed.

What should I serve with this?

Steamed jasmine rice, brown rice, or noodles are great. Add cucumber slices or a simple slaw for crunch.

In Conclusion

This sheet-pan sesame chicken and broccoli delivers big flavor with little effort. The roasted edges, silky glaze, and bright scallion-ginger sauce make it weeknight gold. Keep the ingredients on hand, and you’ll have a fast, satisfying dinner anytime you need it.

Sheet-Pan Sesame Chicken & Broccoli With Scallion-Ginger Sauce - Easy, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1½ pounds boneless, skinless chicken thighs (or breasts, cut to even thickness)
• 1 large head broccoli, cut into florets (about 6 cups)
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 2 tablespoons sesame oil, divided
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds, plus more for garnish
• 2 teaspoons cornstarch (optional, for a glossier glaze)
• ½ teaspoon black pepper
• ½ teaspoon kosher salt (plus more to taste)
• Red pepper flakes or chili crisp, to taste (optional)
• 4 scallions, thinly sliced
• 1½ tablespoons fresh ginger, finely grated
• 1 small garlic clove, finely grated
• 3 tablespoons neutral oil
• 1 tablespoon sesame oil
• 1½ tablespoons rice vinegar
• 1 teaspoon soy sauce (more to taste)
• ½ teaspoon sugar (or honey), to balance
• Pinch of salt
• Lime wedges, for serving (optional but excellent)

Method

 

1. Heat the oven. Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Mix the marinade. In a bowl, whisk soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, black pepper, and cornstarch if using.
3. Prep the chicken. Pat dry and cut large thighs into two pieces for even cooking. Toss with half the marinade. Let sit 10–15 minutes while you prep broccoli.
4. Season the broccoli. On the sheet pan, toss florets with neutral oil, a pinch of salt, and sesame seeds. Spread to one side in a single layer.
5. Add the chicken. Place chicken on the other side of the pan. Drizzle any remaining marinade from the bowl over the chicken only.
6. Roast. Bake 15 minutes. Stir broccoli, flip chicken, and brush with the remaining marinade. Roast another 8–12 minutes, until chicken reaches 165°F and broccoli is browned at the edges.
7. Make the scallion-ginger sauce. While it roasts, combine scallions, ginger, garlic, neutral oil, sesame oil, rice vinegar, soy sauce, sugar, and a pinch of salt. Adjust to taste with more vinegar or soy. Add red pepper flakes if you like heat.
8. Finish and serve. Spoon the sauce over hot chicken and broccoli. Squeeze lime over the top if using. Sprinkle extra sesame seeds. Serve with steamed rice or noodles.