The other night, I asked my Thai Hubby what he wanted for dinner. His one request was, “Anything you can make in one pan!”
Do you have the same problem as me? You get so lost in the wonder of cooking that by the end of the night you’re astonished to see an unwieldy tower of dirty pots and pans you now have to clean up?
And then you say, “What? Where did all those dirty pans come from??? Oh! Those must have appeared when I was in my cooking zone! Oops!”
I wish I was like some people and had a cleaning zone too, but nope, I don’t.
So I totally get why easy sheet pan recipes are a thing! It’s so appealing to slide a sheet pan with two separate dishes in the oven and have dinner done in 15, and one pan to wipe up.
Normally I would just stir-fry Thai Ginger Chicken, but I love the sheet pan option if I’m running short on time. Especially these days, now that school is back in session and soccer and dance season are on. It’s even quicker than stir-frying for my peeps since with 6 people I have to do my stir-fries in batches.
Sheet Pan Thai Ginger Chicken and Broccoli Recipe Tips
Make sure you slice your chicken in as thin as possible, bite-size pieces, so that it’ll cook quick.
Some of the ginger sauce from the chicken will go to the broccoli side. I was not mad at all about that, and I’m sure you wont be too.
If your one sheet pan isn’t fitting it all, just use two, one for broccoli and one for chicken. Make sure you rotate them halfway through cooking. At least sheet pans are pretty quick to clean up!
Use the Thai sauces listed in the recipe (get them on Amazon or Asian market!!!) cuz if you are a budding Thai foodie they are a great way to learn the flavor profile of Thai soy sauces.
Here’s some info and substitutes (cuz I know it might be hard to find them, but do give it a try!) for each one:
This magical soy sauce with flavor enhancers made from dried fish and dried seaweed (but don’t worry, no MSGs), and it adds an extra umami boost of flavor to any Thai dish. Our fav way to use it is on fried eggs, or dash it on some fried rice after it’s cooked.
Golden Mountain Seasoning Sauce Substitute
Desperate to try Sheet Pan Thai Ginger Chicken & Broccoli, but don’t have time to shop or order golden mountain seasoning? According to Spruce Eats, a good Golden Mountain seasoning sauce substitute is mixing 2 tablespoons of soy sauce, mixed with two tablespoons of broth of choice, plus 1/4 teaspoon sugar. Then use 1.5 tbsp of that for the recipe, or more depending on taste preference, and save the rest in the fridge for next time!
One of my favorite Thai sauces!!! It has an incredible rich, sweet, savory flavor and is thick like molasses. Its salty, sweet taste is really what makes you want to keep eating more of your favorite Thai dishes, and gives Pad See Ew noodles and Pad Krapaw their darker tint.
Thai Dark Soy Sauce Substitute
If you can’t find it, a good substitute for Thai Dark Soy Sauce is 2 tsp of the Kikkoman soy sauce you’ve got in your pantry, mixed with 1/2 tsp molasses and 1/4 tsp brown sugar. The molasses is key!
The taste is lighter than Thai Dark Soy Sauce, and also a lighter flavor than the typical Kikkoman soy sauce brand you would find at your local grocery store. It’s one of the stars in Pad See Ew!
Thai Thin Soy Sauce Substitute
You can substitute Thai thin sauce with Kikkoman soy sauce you can get at any grocery store, but it really will have a slightly different flavor. You can also just sub with fish sauce because my motto is, when in doubt, add fish sauce!
I’m dying to see your Thai Ginger Chicken & Broccoli. Pretty please share it with me on Instagram @thaifoodie!Print
No time to cook or clean, but dying for flavorful Thai food? Sheet Pan Thai Ginger Chicken & Broccoli is here for you! Yay for a 15 minute yummy meal and 5 minute clean up!
1.5 lbs chicken breast thinly sliced
2 tbsp Thai light soy sauce
1.5 tbsp golden mountain sauce
1/2 tbsp Thai dark soy sauce
2 tbsp brown sugar
1 tbsp chopped garlic
2 tbsp julienned ginger
1/2 tsp white pepper powder
1–2 heads of broccoli, cut into florets
1 red pepper, chopped into strips
2–3 tbsp oil
1 tbsp garlic
Preheat oven to 425. Mix all sauce ingredients with the chicken. If you have time, let it marinate 20 minutes, if not, it’s all good.
Add oil and garlic to broccoli and red pepper until all of it is moistened.
Spray a sheet pan with nonstick cooking spray. Put the chicken on one half of the large sheet pan, spread out as much as you can, and broccoli and red pepper on the other.
Bake for 15-18 min until chicken is cooked through and broccoli crisp. Halfway through cooking I like to flip the chicken over and broccoli too.
After it’s cooked, add more white pepper and sauces to taste.
Serve with Jasmine rice.
Some of the sauce from the chicken will go to the broccoli side, but I was not mad at all about that, and I’m sure you wont be too.
If it’s too hard to fit it all on one pan, feel free just to use two, and rotate them halfway through cooking.
If you feel like either the broccoli or chicken is cooked way before the other, take that one off and let the other continue cooking. I didn’t run into this, but every oven is different.
- Category: Thai
- Method: Sheet Pan
- Cuisine: Thai
Keywords: Thai Ginger Chicken & Broccoli Sheet Pan, Thai Ginger Chicken Sheet Pan, Chicken and Broccoli sheet pan recipe, Thai Ginger Chicken, Thai Ginger Chicken recipe, Thai Ginger chicken and broccoli recipe