For the Sticky Glaze:
½ cup chicken stock
2 large cloves garlic, grated
2 inches ginger, peeled and grated
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons hoisin sauce
3 tablespoons sweet chili sauce
1 tablespoon sesame oil
¾ cup dark brown sugar
1 teaspoon red pepper flakes
Juice of 1 lime
For the Tray Bake:
2 large ears of corn on the cob, halved across (4 pieces total)
4 meaty boneless, skinless chicken thighs
2 large boneless, skinless chicken breasts, cut in half across the breast (4 pieces total)
Non-aerosol cooking spray
Salt and pepper
1 pound package frozen broccoli spears or frozen broccoli rabe, defrosted and drained
1 bunch scallions, thinly sliced on bias, to serve
Toasted sesame seeds, to serve
For the sticky glaze, bring ingredients to simmer and keep on low while you assemble tray bake.
For the tray bake, preheat oven to 400°F, with rack at center.
Line a large baking sheet with parchment paper.
Arrange the corn on one end of the pan.
Arrange the chicken on the rest of the pan and spray all with oil, then season chicken and corn with salt and pepper.
Tuck and arrange the broccoli spears among the chicken.
Cover the chicken and broccoli with glaze and bake 25 to 30 minutes until cooked through.
Top with scallions and sesame to serve.