Photo Credit: Jewish Press

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.

Advertisement



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!

Advertisement

Loading Facebook Comments ...