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–+ servings
Ginger Soy Chicken and Broccoli

Ginger Soy Chicken and Broccoli: A Sticky, Flavorful Delight

Discover the irresistible Ginger Soy Chicken and Broccoli, a perfect blend of convenience and delightful Asian-inspired flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Cut into 2-inch cubes
  • 1/4 cup Tamari or Soy Sauce Use tamari for gluten-free option
For the Sauce
  • 1/4 cup Honey Maple syrup can be a substitute
  • 1/4 cup Ketchup Can substitute with tomato paste for less sweetness
  • 1/4 cup Pomegranate Juice Orange juice can be used as an alternative
  • 2 cloves Garlic Chopped
  • 2 tablespoons Fresh Ginger Chopped or use ground ginger
  • 1/2 teaspoon Chili Flakes Adjust according to heat preference
For the Veggies
  • 4 cups Broccoli Florets
Optional Serving Suggestions
  • 2 cups Jasmine Rice For serving
  • 2 tablespoons Green Onions Sliced, for garnish
  • 1/4 cup Pomegranate Seeds For garnish

Equipment

  • Baking Sheet
  • Mixing Bowl

Method
 

Cooking Steps
  1. Preheat the oven to 450°F (232°C) and grease a baking sheet with oil.
  2. Arrange chicken cubes and broccoli florets on the prepared baking sheet.
  3. Whisk together honey, ketchup, tamari, pomegranate juice, garlic, ginger, and chili flakes in a mixing bowl.
  4. Pour the sauce over the chicken and broccoli, coating well.
  5. Bake for 25–30 minutes until chicken is cooked through and sauce is bubbling.
  6. Broil for 3–5 minutes for extra caramelization and a golden finish.
  7. Serve hot over jasmine rice, garnished with green onions and pomegranate seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 90mgCalcium: 75mgIron: 2mg

Notes

For best results, cut chicken into uniform sizes and monitor broiling closely to prevent burning.

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