Description

Sheet Pan Chili Orange Chicken and Broccoli is a vibrant and flavorful one-pan meal featuring tender chicken tossed in a spicy, tangy chili ginger orange sauce alongside perfectly roasted broccoli. This easy-to-make and healthy recipe combines the sweetness of fresh orange juice and zest with the heat from chili paste, balanced with savory tamari and a touch of honey. Perfect for a weeknight dinner or an impressive appetizer, it’s both delicious and nutritious.

Ingredients

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Chicken and Vegetables

2 lb chicken breasts or thighs, cut into cubes
2 tbsp orange zest
Black pepper, to taste
1/4 cup flour or gluten-free flour
4 tbsp extra virgin olive oil, divided
3 cups broccoli florets
Salt, to taste
Green onions, sliced, for serving
Sesame seeds, toasted, for serving

Chili Ginger Orange Sauce

1 cup fresh orange juice
2 tbsp orange zest
1/3 cup tamari or soy sauce
2 tbsp rice vinegar
3 tbsp honey
4 cloves garlic, grated
1 tbsp fresh grated ginger
3–4 tbsp chili paste (gochujang)
1 tbsp toasted sesame oil
1 tbsp cornstarch or flour

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Instructions

Preheat and prepare the baking sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Toss chicken with seasonings: On the prepared sheet pan, combine the cubed chicken with orange zest and black pepper. Sprinkle the flour over the chicken and toss well to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken, tossing again to coat thoroughly.
Arrange chicken and broccoli: Arrange the coated chicken pieces on one side of the baking sheet. On the other side, place the broccoli florets. Toss the broccoli with the remaining 2 tablespoons of olive oil, salt, and pepper to taste.
Bake chicken and broccoli: Bake the sheet pan in the preheated oven for 15–20 minutes, or until the chicken is cooked through and the broccoli is tender and slightly crisp.
Prepare the chili ginger orange sauce: While the chicken and broccoli bake, combine fresh orange juice, orange zest, tamari or soy sauce, rice vinegar, honey, grated garlic, fresh grated ginger, chili paste (gochujang), toasted sesame oil, and cornstarch or flour in a saucepan. Place over medium heat, bringing the sauce to a boil. Let it cook for 3–4 minutes, stirring occasionally, until it bubbles and thickens. Remove from heat.
Combine chicken with sauce and bake again: Remove the broccoli from the baking sheet. Pour the prepared orange sauce over the baked chicken and gently toss to coat all the pieces in the sauce. Return the chicken to the oven and bake for an additional 5 minutes, allowing the sauce to bake onto the chicken.
Serve: Plate the orange chili chicken alongside the roasted broccoli. Garnish with sliced green onions and toasted sesame seeds. This dish is excellent served over rice or as a flavorful appetizer.

Notes

You can substitute chicken thighs for breasts for juicier meat.
For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
Adjust the amount of chili paste to control the spice level.
The sauce thickens due to cornstarch, but can be thickened with flour as an alternative.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 350 kcal
Sugar: 12 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 80 mg