Description
This Sheet Pan Chili Orange Chicken and Broccoli recipe features tender chicken coated in a zesty orange chili sauce, roasted alongside crisp-tender broccoli. It’s a quick and easy sheet pan meal perfect for weeknights, delivering a balanced blend of sweet, spicy, and savory flavors with minimal cleanup.
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
- 3 cups broccoli florets
Sauce
- 1 cup fresh orange juice + 2 tablespoons 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 Oven: Preheat your oven to 450° F and prepare a baking sheet by lining it with parchment paper or lightly rubbing 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 flour over the chicken and toss thoroughly to coat. Drizzle 2 tablespoons of olive oil over the chicken and toss again. Arrange the chicken on one side of the pan. On the other side, add broccoli florets, toss them with the remaining olive oil, salt, and pepper.
- Roast: Bake the chicken and broccoli in the preheated oven for 20 minutes until the chicken is fully cooked and broccoli is tender-crisp.
- Make Sauce: While the chicken roasts, combine fresh orange juice, extra zest, tamari or soy sauce, rice vinegar, honey, grated garlic, grated ginger, chili paste, toasted sesame oil, and cornstarch in a saucepan. Place over medium heat and bring to a boil, stirring frequently for 4 minutes until the sauce thickens slightly. Remove from heat.
- Combine and Bake: Remove the broccoli from the sheet pan. Pour the prepared orange chili sauce over the chicken and toss to coat evenly. Return the pan to the oven and bake for an additional 5 minutes to let the sauce bake onto the chicken.
- Serve: Remove the chicken from the oven and serve alongside the roasted broccoli. Garnish with sliced green onions and toasted sesame seeds. This dish is excellent on its own, over rice, or as an appetizer.
Notes
- This is an easy sheet pan dinner that minimizes cleanup by cooking chicken and broccoli together.
- Add a side of steamed rice to make it a complete main course meal.
- For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
- Adjust chili paste amount based on your preferred spice level.
- Leftover chicken and broccoli can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
