clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet Pan Thai Ginger Chicken & Broccoli |

Sheet Pan Thai Ginger Chicken & Broccoli

  • Author: Sherri Pengjad
  • Total Time: 25 minutes
  • Yield: 4 1x


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

12 heads of broccoli, cut into florets 

1 red pepper, chopped into strips

23 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.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Thai
  • Method: Sheet Pan
  • Cuisine: Thai