This Szechuan Chicken Sheet Pan Dinner plays all the right notes for me: Fast. Fabulous. Meltingly delicious. The chicken thighs, broccoli florets, and slices of red onion are first cloaked in a spicy-sweet marinade, and then baked together in the oven. Wanna eat something that will put a bounce in your step? Here’s the video and printable recipe:
Szechuan Chicken Sheet Pan Dinner: Video Recipe
Click the play arrow to watch the video recipe. There’s a short ad at the beginning of the video because…well, because a girl has to earn a living! (Scroll down for the printable recipe.)
As noted in the video, jasmine rice (or really, any kind of rice) is the ideal accompaniment for this dinner. You can make a big pot of the rice, just as I do, and then freeze it in zip-lock bags. To reheat, simply pour the frozen rice and 1 tablespoon of water into a bowl. Cover and microwave until hot — about 4 minutes.
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Looking for other sheet pan dinners to try? I’ve got you covered:
Szechuan Chicken Sheet Pan Dinner
The chicken marinade:
- 1/3 cup honey
- 1/4 cup Tamari sauce (or, use soy sauce)
- 1 tablespoon rice or white wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons (or more, to taste) garlic chili sauce
- 1 tablespoon minced ginger
- Grinds of black pepper
- 1 generous tablespoon cornstarch
- 4 skin-on, bone-in chicken thighs
- 1 large red onion, thickly sliced into half moons
- 1 medium head of broccoli, cut into florets
- Olive oil -- a light sprinkling for the vegetables
- Hot, cooked jasmine rice
- In a medium bowl, whisk together the marinade ingredients. Add the chicken thighs, and let them marinate for at least 10 minutes. Meanwhile, preheat the oven to 425°F.
- Put the vegetables on a large baking sheet and drizzle them with olive oil. Toss the vegetables to coat. Nestle the chicken amongst the vegetables. Pour the remaining marinade over the chicken and vegetables.
- Bake until the vegetables have caramelized and the chicken is nicely browned -- the chicken should register 165°F when tested with an instant-read thermometer -- 20 to 25 minutes. Serve with jasmine rice.