Description
A vibrant and flavorful Sheet Pan Chili Orange Chicken and Broccoli recipe featuring tender chicken cubes and crisp broccoli roasted to perfection and coated in a tangy, sweet, and spicy orange sauce. Perfect for a quick dinner or an impressive appetizer.
Ingredients
Scale
Chicken and Broccoli
- 2 pounds chicken breasts or thighs, cut into cubes
- 2 tablespoons orange zest
- Black pepper, to taste
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil, divided
- 3 cups broccoli florets
Sauce
- 1 cup fresh orange juice
- 2 tablespoons orange zest
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 4 cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 3-4 tablespoons chili paste (gochujang)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch or flour
For Serving
- Green onions, sliced
- Sesame seeds, toasted
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 450° F. Line a baking sheet with parchment paper or lightly rub it with oil to prevent sticking.
- Mix Chicken and Broccoli: On the sheet pan, toss the cubed chicken with orange zest, black pepper, and flour until well coated. Add 2 tablespoons of olive oil and toss again to coat evenly. Arrange the chicken on one side of the baking sheet. On the other side, toss the broccoli florets with the remaining 2 tablespoons olive oil, salt, and pepper. Spread them out evenly.
- Bake Chicken and Broccoli: Place the sheet pan in the oven and bake for 20 minutes, or until the chicken is fully cooked and the broccoli is tender-crisp.
- Prepare Orange Chili Sauce: While the chicken and broccoli bake, combine orange juice, orange 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. Set over medium heat, bring to a boil, and cook for 4 minutes or until the sauce bubbles and thickens slightly. Remove from heat.
- Coat Chicken and Final Bake: Remove the broccoli from the sheet pan and set aside. Pour the prepared orange chili sauce over the cooked chicken and toss to coat thoroughly. Return the chicken to the oven and bake for an additional 5 minutes to allow the sauce to bake onto the chicken.
- Serve: Serve the sauced chicken alongside the roasted broccoli. Garnish with sliced green onions and toasted sesame seeds. Optionally, serve over steamed rice for a complete meal or enjoy as an appetizer.
Notes
- This sheet pan dinner is quick and easy, allowing you to prepare protein and vegetables in one pan.
- Add steamed rice to make the dish a satisfying main course.
- For gluten-free option, use gluten-free flour and tamari instead of soy sauce.
- Adjust the amount of chili paste to control the spiciness.
- Make sure to evenly coat the chicken with flour to help crisp it in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
