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Asian Sheet-Pan Chicken Thighs Recipe (with Video)

Dairy-free, Asian, Fish-free
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Discover our Asian Sheet-Pan Chicken Thighs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 25min


- 4 Chicken thighs, boneless, skinless
- 2 c broccoli florets
- 2 baby bok choy
- 8 oz Mushrooms, sliced
- 2 tbsp Dark soy sauce
- 2 tbsp Coconut aminos
- 1 tbsp Sesame oil
- 2 clove Garlic, minced
- 1 tsp Ginger, grated
- five spice mix
- 1 tbsp Cornstarch, dissolved in 2 tbsp water
- salt and pepper, to taste
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1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix dark soy sauce, coconut aminos, sesame oil, minced garlic, and grated ginger.
3. Place chicken on a lined/greased sheet pan, season with salt and pepper, and pour sauce over them.
4. In a separate bowl, toss broccoli, bok choy, and mushrooms with a bit of the sauce.
5. Spread marinated chicken in the center of the sheet pan, sprinkle five spice mix, arrange the vegetables around it.
6. Drizzle cornstarch slurry over the sauce on the sheet pan.
1. Bake for 20-25 minutes until chicken is cooked through and veggies are tender.
2. Optionally, broil for a few minutes for a caramelized finish.
Garnishing and Serving
1. Garnish with sesame seeds and green onions if desired.
2. Serve and enjoy!
1. Adding cornstarch thickens the sauce and gives it a glossy texture.

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