Description
Sheet Pan Chili Orange Chicken and Broccoli is a vibrant, flavorful dish featuring tender chicken breasts or thighs coated in a zesty and spicy chili ginger orange sauce, baked alongside crisp-tender broccoli for an easy, one-pan meal perfect for weeknights or casual dinners.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 lb chicken breasts or thighs, cut into cubes
- 2 tbsp orange zest
- Black pepper, to taste
- 1/4 cup flour or gluten-free flour
- 4 tbsp extra virgin olive oil, divided
- 3 cups broccoli florets
- Salt, to taste
- Green onions, sliced, for serving
- Sesame seeds, toasted, for serving
Chili Ginger Orange Sauce
- 1 cup fresh orange juice plus 2 tbsp orange zest
- 1/3 cup tamari or soy sauce
- 2 tbsp rice vinegar
- 3 tbsp honey
- 4 cloves garlic, grated
- 1 tbsp fresh grated ginger
- 3-4 tbsp chili paste (gochujang)
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch or flour (for thickening)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare Chicken and Broccoli: In a large bowl or directly on the baking sheet, toss the cubed chicken with orange zest, black pepper, and flour until well coated. Drizzle 2 tablespoons of olive oil over the chicken and toss again to coat evenly. Arrange the chicken on one side of the baking sheet. On the other side, place the broccoli florets, toss with the remaining 2 tablespoons of olive oil, salt, and pepper.
- Bake Chicken and Broccoli: Place the baking sheet in the oven and bake the chicken and broccoli for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
- Make the Chili Ginger Orange Sauce: While the chicken and broccoli bake, combine the orange juice and zest, tamari or soy sauce, rice vinegar, honey, grated garlic, grated ginger, chili paste, toasted sesame oil, and cornstarch or flour in a medium saucepan. Heat over medium heat, bringing the mixture to a boil. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens and bubbles. Remove from heat.
- Add Sauce to Chicken: Remove the broccoli from the baking sheet and set aside. Pour the prepared orange chili sauce over the chicken and toss gently to coat thoroughly.
- Finish Baking: Return the sauced chicken to the oven and bake for an additional 5 minutes to allow the sauce to bake onto the chicken, enhancing flavor and texture.
- Serve: Serve the chicken and broccoli garnished with sliced green onions and toasted sesame seeds. This dish pairs wonderfully over steamed rice but can also be served as an appetizer.
Notes
- You can substitute chicken breasts or thighs based on preference; thighs offer more moisture and flavor.
- Adjust chili paste amount according to your heat tolerance.
- The sauce thickens as it cooks; if too thick, stir in a little water to reach desired consistency.
- For gluten-free option, make sure to use gluten-free flour and tamari instead of soy sauce.
- Leftovers can be refrigerated up to 3 days and reheated gently.
- Toasting sesame seeds enhances their nutty flavor and adds texture.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 12g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
