Instructions

• Preheat the oven to 450°F. Line a baking sheet with parchment paper or lightly rub it with some of the extra virgin olive oil.
• In a bowl, combine the cubed chicken, 2 tablespoons orange zest, and black pepper. Add 1/4 cup flour (or gluten-free flour) and toss until the chicken pieces are evenly coated. Drizzle 2 tablespoons extra virgin olive oil over the coated chicken and toss to coat.
• Arrange the coated chicken in a single layer on one side of the prepared baking sheet.
• Place the 3 cups broccoli florets on the other side of the baking sheet. Drizzle the remaining 2 tablespoons extra virgin olive oil over the broccoli and toss with black pepper to coat. Spread the broccoli in a single layer.
• 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.
• While the chicken and broccoli bake, make the sauce: in a saucepan combine 1 cup fresh orange juice, 2 tablespoons orange zest, 1/3 cup tamari or soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 4 grated garlic cloves, 1 tablespoon grated fresh ginger, 3–4 tablespoons chili paste (gochujang), 1 tablespoon toasted sesame oil, and 1 tablespoon cornstarch (or flour). Whisk the mixture until the cornstarch or flour is fully dissolved and the sauce is smooth.
• Set the saucepan over medium heat and bring the sauce to a simmer, stirring, until it bubbles and begins to thicken, about 3–4 minutes. Remove the sauce from the heat.
• Remove the sheet pan from the oven. Transfer the broccoli to a plate and set aside. Pour the hot orange-chili sauce over the chicken on the sheet pan and toss the chicken in the sauce so pieces are evenly coated.
• Return the sauced chicken (on the sheet pan) to the oven and bake about 5 minutes more, until the sauce has thickened and glazed the chicken.
• Remove from the oven and serve the chicken and broccoli topped with sliced green onions and sesame seeds.