Description
A vibrant and easy sheet pan dinner featuring tender chicken cubes and crisp broccoli florets coated in a spicy, tangy chili orange sauce. Quick to prepare and bake, this dish offers bold flavors with a sweet and savory balance, perfect served over rice or as a flavorful 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
To Serve
- Green onions, sliced
- Sesame seeds, toasted
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 450° F. Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Mix Chicken and Broccoli: On the prepared sheet pan, combine the chicken cubes with 2 tablespoons of orange zest and black pepper. Sprinkle the flour over the chicken and toss well 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, place broccoli florets, toss with the remaining 2 tablespoons 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 cooked through and the broccoli is tender-crisp.
- Prepare the Sauce: While baking, combine fresh orange juice, 2 tablespoons 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, bringing the mixture to a boil. Let it bubble and thicken for 4 minutes, then remove from heat.
- Combine Chicken with Sauce and Finish Baking: 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, allowing the sauce to caramelize and cling to the chicken.
- Serve: Plate the chicken and broccoli, garnish with sliced green onions and toasted sesame seeds. Serve hot, ideally over steamed rice or as an appetizer.
Notes
- This sheet pan dinner is the easiest and fastest way to prepare a flavorful meal with minimal cleanup.
- For a gluten-free version, substitute regular flour with gluten-free flour and use tamari instead of soy sauce.
- Adjust the amount of chili paste according to your preferred spice level.
- Serve with steamed jasmine or basmati rice to make it a complete dinner.
- Leftover sauce can be stored in the fridge for up to 3 days and used as a marinade or dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 52 g
- Cholesterol: 110 mg
