BETTER THAN TAKEOUT: CHINESE FRIED CHICKEN & BROCCOLI
This recipe is so easy and so delicious you will wonder why you ever bothered with Chinese takeout in the first place! Best of all it’s a SHEET pan meal making it simple to clean up, yay! Use Tamari to make it gluten-free.
Ingredients
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1 kg chicken thighs, trimmed and cut in half
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2 heads of broccoli, cut into 1.5” pieces
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Red Pepper, seeded and sliced
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4 tbsp low sodium soy sauce (or GF Tamari)
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1 tbsp sesame oil
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¼ tsp ginger powder
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½ tsp garlic powder
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2 tbsp brown sugar
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1 tsp cornstarch
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Garnish with sesame seeds & green onions (optional)
Instructions
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Preheat oven to 450 °F, line 2 pans with parchment paper
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Prep chicken and veggies and place them in a large bowl
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Mix up the soy sauce, sesame oil, garlic powder, ginger powder, and brown sugar. Mix well and add 2 tbsp of this sauce to chicken/broccoli mixture (set aside the rest of the sauce)
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Place chicken/broccoli mixture on 2 sheet pans, don’t overcrowd to ensure a crispy finish. Roast for 16-18 minutes.
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Meanwhile, put sauce mixture in a small pot and add 1 tsp cornstarch, heat over medium high until thick and boiling. Set aside
