Description
A vibrant and delicious Sheet Pan Chili Orange Chicken and Broccoli recipe featuring tender chicken cubes coated in a spicy, tangy orange glaze alongside roasted broccoli. This easy one-pan meal combines the bold flavors of gochujang chili paste, fresh orange juice, garlic, and ginger for a perfect weeknight dinner or appetizer.
Ingredients
Scale
Protein and Vegetables
- 2 pounds chicken breasts or thighs cut into cubes
- 3 cups broccoli florets
Coating and Seasoning
- 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
Toppings
- green onions, sliced, for serving
- sesame seeds, toasted, for serving
Instructions
- Preheat and prepare pan: Preheat your oven to 450° F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Coat chicken and arrange on sheet pan: On the prepared sheet pan, toss the cubed chicken with orange zest, black pepper, and flour until evenly coated. Drizzle 2 tablespoons of olive oil over the chicken and toss again to coat. Arrange the chicken on one side of the baking sheet.
- Prepare and add broccoli: Toss the broccoli florets with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread the broccoli on the opposite side of the baking sheet.
- Roast chicken and broccoli: Bake in the oven for 20 minutes until the chicken is cooked through and broccoli is tender and slightly charred.
- Make the chili orange sauce: While the chicken and broccoli bake, combine fresh 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, bring to a boil, and cook for 4 minutes until the sauce thickens and bubbles. Remove from heat.
- Toss chicken with sauce and finish baking: Remove the broccoli from the sheet pan and set aside. Pour the prepared orange sauce over the baked chicken, tossing to coat all pieces well. Return to the oven and bake for an additional 5 minutes to meld flavors and caramelize the sauce on the chicken.
- Serve: Plate the saucy chicken alongside the roasted broccoli. Sprinkle with sliced green onions and toasted sesame seeds. Serve with steamed rice for a complete meal or as an appetizer.
Notes
- This sheet pan recipe is extremely versatile; you can substitute chicken thighs for breasts as preferred.
- Serve with steamed white or brown rice for a satisfying main dish.
- Adjust chili paste amount to vary heat level from mild to spicy.
- Use gluten-free flour and tamari to keep this dish gluten-free.
- Leftover sauce can be refrigerated and used as a dipping sauce or glaze for other dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 110 mg
