Description
Sheet Pan Chili Orange Chicken and Broccoli is a flavorful and easy-to-make dinner featuring tender chicken cubes and crisp broccoli baked with a spicy, tangy orange sauce. This recipe combines the zestiness of fresh oranges with the umami depth of tamari and the kick of chili paste, perfect served over rice or as an appetizer.
Ingredients
Scale
Protein and Vegetables
- 2 pounds chicken breasts or thighs cut into cubes
- 3 cups broccoli florets
- green onions, for serving
- sesame seeds, for serving
Dry Ingredients and Coating
- 2 tablespoons orange zest
- black pepper, to taste
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
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 Oven: Preheat your oven to 450 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or lightly oiling it.
- Prepare Chicken and Broccoli: On the baking sheet, mix the chicken cubes with orange zest and black pepper. Sprinkle the flour over the chicken and toss to coat. Drizzle 2 tablespoons of olive oil over the chicken and toss again to ensure even coating. Arrange the chicken on one side of the sheet pan. On the other side, add the broccoli florets, toss them with the remaining olive oil, salt, and pepper.
- Bake Chicken and Broccoli: Place the sheet pan in the oven and bake for 20 minutes until the chicken is cooked through and broccoli is tender.
- Make 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 saucepan. Set over medium heat and bring to a boil. Let it bubble and thicken for about 4 minutes. Then remove from heat.
- Combine and Finish Baking: Take the broccoli off the sheet pan. Pour the prepared orange chili sauce over the chicken and toss to coat thoroughly. Return the sheet pan to the oven and bake for an additional 5 minutes, allowing the sauce to bake onto the chicken.
- Serve: Serve the chicken and broccoli topped with sliced green onions and toasted sesame seeds. This dish pairs wonderfully with rice or can be served as an appetizer.
Notes
- This is a quick and easy sheet pan dinner perfect for busy weeknights.
- Toss with steamed rice for a fulfilling main course.
- Use gluten-free flour and tamari to make this recipe gluten-free.
- Adjust chili paste to control the spice level according to your preference.
- For a vegetarian alternative, substitute chicken with tofu or tempeh and omit the honey or replace with maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
