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Classic Sheet Pan Chili Ginger Orange Chicken and Broccoli. recipe image
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Sheet Pan Chili Ginger Orange Chicken and Broccoli.

This Sheet Pan Chili Ginger Orange Chicken and Broccoli is bursting with sweet, spicy, and citrusy flavors, making weeknight dinners quick and delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Healthy, Quick, Sheet Pan
Servings: 4 servings

Ingredients

  • 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
  • green onions for serving
  • sesame seeds for serving
  • 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

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the cubed chicken with the flour, orange zest, and black pepper.
  • In a separate bowl, whisk together the fresh orange juice, tamari or soy sauce, rice vinegar, honey, grated garlic, grated ginger, chili paste, and toasted sesame oil.
  • Add the sauce to the chicken in the mixing bowl and stir until the chicken is well-coated. Let it marinate for about 10 minutes if you have time.
  • Wash the broccoli florets and set them aside.
  • Spread the marinated chicken evenly on a large sheet pan. Scatter the broccoli florets around the chicken. Drizzle everything with extra virgin olive oil.
  • Bake for about 20-25 minutes, or until the chicken is cooked through and the broccoli is tender but still vibrant. Stir halfway through to ensure even cooking.
  • Remove from oven and serve garnished with sliced green onions and sesame seeds. Enjoy over rice or quinoa if desired.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Whisk
  • Grater
  • Spatula

Notes

  • Use gluten-free flour and tamari for a gluten-free version.
  • Substitute chicken with tofu or chickpeas and honey with maple syrup for a vegan option.
  • Adjust chili paste amount to control spiciness.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat in the oven at 350°F for 15-20 minutes or microwave until heated through.