I am a big believer in “sheet pan” meals. These were first made famous by Sarah Lasry, cookbook author and former restaurant owner. Cooking dinner on a baking sheet is easy, all-in one, and involves zero cleanup – Especially if you use a disposable cookie sheet, like I do. The food cooks evenly and comes out tried and true, every time.
Some of our favorite Chinese dishes include sesame chicken and beef with broccoli. I decided to try to re-create a similar dish on a baking sheet to see what would happen. The result? Moist, juicy and bursting with flavor.
This dish has become one of my most-requested recipes yet. I have a friend who absolutely hates cooking. She just texted me a long thank you for this recipe because she was able to follow it, and everybody loved it! It made me so happy.
This is also a great recipe to feed a hungry crowd on Chol HaMoed. Wishing my readers a wonderful Sukkos and Chag Sameach!
Baked Sesame Chicken with Broccoli
Feeds: 4-6
Prep Time: 10 minutes
Cooking Time: 30-35 minutes
Ingredients:
1 package chicken fingers
1 package frozen broccoli, defrosted (or you can swap for fresh)
¼ cup soy sauce
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup light brown sugar
1 heaping tablespoon toasted sesame oil
1 cube frozen grated ginger
Sesame seeds
Directions:
Place the chicken fingers in a bag with the teriyaki sauce, soy sauce, brown sugar, ginger, ketchup, and toasted sesame oil. Marinate in the fridge for a day or at least overnight.
Preheat the oven to 400°F.
Place chicken and marinade on an oiled baking sheet.
Add the broccoli.
Spread everything out evenly.
Spray a thin coat of cooking spray over the contents of the baking sheet. Sprinkle sesame seeds over the top. Bake for about 30 minutes uncovered. Serve over rice or quinoa. Enjoy!
