Description
A vibrant and flavorful Sheet Pan Chili Orange Chicken and Broccoli recipe that combines juicy chicken, tender broccoli, and a spicy-sweet orange chili sauce. Perfect for a quick dinner or an appetizer with a side of rice.
Ingredients
Scale
Chicken and Vegetables
- 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
- 3 cups broccoli florets
- green onions, for serving
- sesame seeds, for serving
Orange Chili 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
Instructions
- Preheat and Prepare: Preheat the oven to 450° F. Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare Chicken and Broccoli: On the sheet pan, combine the cubed chicken with orange zest and black pepper. Sprinkle with flour and toss to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss again. Arrange the chicken on one side of the baking sheet. Place the broccoli florets on the other side, toss with remaining olive oil, salt, and pepper.
- Bake Chicken and Broccoli: Bake the sheet pan for 20 minutes until the chicken is cooked through and the broccoli is tender.
- Make the 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 (gochujang), toasted sesame oil, and cornstarch or flour in a saucepan. Set over medium heat and bring to a boil. Cook for 4 minutes until the sauce thickens and bubbles. Remove from heat.
- Combine Chicken with Sauce: Remove the broccoli from the sheet pan and set aside. Pour the orange chili sauce over the chicken on the sheet pan and toss the chicken in the sauce to coat.
- Final Bake: Bake the chicken with the sauce for an additional 5 minutes to allow the sauce to bake onto the chicken.
- Serve: Serve the chicken and broccoli topped with sliced green onions and toasted sesame seeds. This dish is delicious over steamed rice or can be served as an appetizer.
Notes
- The easiest sheet pan dinner that minimizes cleanup and cooking time.
- Use gluten-free flour and tamari to keep the recipe gluten-free.
- Adjust chili paste quantity for milder or spicier heat.
- Serve with steamed rice to make it a complete main course.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
