Ingredients
3
tablespoons butter, melted
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
1/4
teaspoon ground ginger
1
package (20 oz) boneless skinless chicken thighs
2
tablespoons soy sauce
1
tablespoon packed brown sugar
1
tablespoon natural rice vinegar
1
tablespoon chili garlic sauce
1
tablespoon sesame oil
4
cups broccoli florets
1/4
cup sliced green onions
1
teaspoon sesame seed
Preparation
Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. Pour melted butter in pan, and tip pan side to side to spread evenly. In small bowl, mix salt, pepper, garlic powder and ginger. Rub salt mixture on chicken thighs, and place in pan. Roast 15 minutes; turn.
In large bowl, mix soy sauce, brown sugar, vinegar, chili garlic sauce and sesame oil. Add broccoli florets; toss to coat. Using slotted spoon, place florets in single layer around chicken. Brush chicken with remaining soy mixture left in bowl.
Roast 8 to 12 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F) and broccoli is tender. Top with green onions and sesame seed.
