Description
A vibrant and flavorful sheet pan chili orange chicken and broccoli recipe that combines juicy chicken pieces with zesty orange and spicy chili paste, baked to perfection and served with a delicious orange glaze. Perfect for a quick weeknight dinner or a tasty 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 Pan: Preheat the oven to 450° F. Line a baking sheet with parchment paper or lightly grease with oil to prevent sticking.
- Prepare Chicken and Broccoli: On the sheet pan, toss the cubed chicken with orange zest and black pepper. Add the flour and toss again until coated. Drizzle 2 tablespoons of olive oil over the chicken and toss to coat evenly. Arrange the chicken on one side of the baking sheet. On the other side, add the broccoli florets and toss with the remaining olive oil, salt, and pepper.
- Bake Chicken and Broccoli: Place the sheet pan in the oven and bake for 20 minutes, or until the chicken is fully cooked and broccoli is tender-crisp.
- Make the 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. Heat over medium heat and bring to a boil for 3 to 4 minutes, stirring occasionally until the sauce thickens and bubbles. Remove from heat.
- Glaze the Chicken: Remove the broccoli from the sheet pan. Pour the prepared orange chili sauce over the chicken and toss the chicken pieces to coat evenly in the sauce. Return the sheet pan to the oven and bake for an additional 5 minutes to let the sauce set and glaze the chicken.
- Serve: Remove from oven and serve the chicken and broccoli garnished with sliced green onions and toasted sesame seeds. This dish pairs well with steamed rice or can be enjoyed as a flavorful appetizer.
Notes
- This is an easy and quick sheet pan dinner ideal for weeknights.
- Serve with rice for a complete main course or as a tasty appetizer.
- Use gluten-free flour and tamari to keep this recipe gluten free.
- Adjust chili paste quantity to control the spiciness.
- Ensure chicken is cut into similar-sized pieces for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 120 mg
