Sheet Pan Hoisin Chicken and Broccoli Stir-Fry
This easy sheet pan dinner combines tender chicken and crisp broccoli tossed in a sweet and savory hoisin glaze, creating a flavorful stir-fry experience with minimal cleanup. It's a perfect weeknight solution that delivers restaurant-quality taste in under 30 minutes.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 4 cup broccoli florets fresh, about 1 large head
- 0.5 cup hoisin sauce
- 2 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh ginger minced
- 3 clove garlic minced
- 2 tbsp olive oil divided
- 0.25 tsp black pepper freshly ground
- 1 tsp sesame seeds for garnish, optional
- 2 tbsp green onions sliced, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-Ahead: You can chop the vegetables and mix the sauce up to 2 days in advance. Store separately in the refrigerator. Variations: Substitute chicken with beef sirloin strips (cook 2-3 minutes longer) or firm tofu (press and pat dry first). For extra heat, add 1 teaspoon of sriracha or red pepper flakes to the sauce. Serving Suggestions: Serve over steamed jasmine rice, brown rice, or lo mein noodles. A side of quick-pickled cucumbers makes a refreshing contrast.