Description
This Sheet Pan Chili Orange Chicken and Broccoli recipe is a quick, flavorful dinner that combines juicy chicken, zesty orange, spicy chili paste, and fresh broccoli all roasted together on one pan. It features a tangy and spicy orange sauce baked onto tender chicken, perfect served over rice or as an appetizer.
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
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 Sheet Pan: Preheat the oven to 450° F. Line a baking sheet with parchment paper or lightly rub it with olive oil to prevent sticking.
- Toss Chicken and Broccoli: On the sheet pan, combine the cubed chicken with orange zest and black pepper. Sprinkle the flour over the chicken 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. On the other side, place the broccoli florets and toss them with the remaining 2 tablespoons of olive oil, adding salt and pepper to taste.
- Bake Chicken and Broccoli: Bake the chicken and broccoli in the preheated oven for 15-20 minutes until the chicken is cooked through and the broccoli is tender-crisp.
- Prepare Orange Chili Sauce: While the chicken and broccoli bake, combine the 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. Heat over medium heat and bring the mixture to a boil. Continue boiling for 3-4 minutes until the sauce bubbles and begins to thicken, then remove from heat.
- Combine Chicken and Sauce: Remove the broccoli from the sheet pan. Pour the prepared orange chili sauce over the chicken, tossing to coat evenly in the sauce. Return the pan to the oven and bake for an additional 5 minutes to allow the sauce to bake onto the chicken.
- Serve: Serve the saucy chicken with the roasted broccoli, garnished with sliced green onions and toasted sesame seeds. This dish pairs wonderfully with rice but can also be served as an appetizer.
Notes
- This recipe is an easy sheet pan dinner requiring minimal cleanup.
- Add steamed or cooked rice to serve as a complete main course.
- For gluten-free version, use gluten-free flour and tamari sauce.
- Adjust the chili paste quantity to control the spiciness according to your preference.
- Use chicken thighs for more juicy and flavorful meat or breasts for a leaner option.
- To make the broccoli crispier, broil it for 1-2 minutes after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 110 mg
