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Sheet Pan Orange Ginger Chicken and Vegetables

This Sheet Pan Orange Ginger Chicken and Vegetables is an easy, vibrant, and flavor-packed meal with tender chicken and crisp veggies in a tangy orange ginger sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Quick, Sheet Pan, Vegetables
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breast diced into bite-sized pieces
  • 2 to 3 cups broccoli florets
  • 1 cup sugar snap peas
  • 1 cup carrot slices from about 3 medium/large carrots, sliced 1/4-inch thick and on the bias
  • 1 medium/large red onion peeled and sliced into bite-sized wedges
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons reduced sodium soy sauce
  • 1 to 2 tablespoons chili garlic sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon orange zest
  • 1 to 2 tablespoons orange juice
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • Orange slices optional for garnishing
  • Fresh cilantro optional for garnishing

Instructions

  • In a mixing bowl, combine the diced chicken breast with olive oil, reduced sodium soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ground ginger, kosher salt, and black pepper. Toss until the chicken is well coated in the marinade. Let it sit while you prepare the vegetables.
  • Preheat your oven to 400°F (200°C). This high temperature will help the chicken cook quickly and the vegetables to roast perfectly.
  • While the oven is preheating, wash and chop the broccoli into florets, slice the carrots on the bias, and slice the red onion into wedges. The more uniform the sizes, the more evenly they will cook.
  • On a large sheet pan, spread out the marinated chicken pieces, broccoli, sugar snap peas, carrot slices, and red onion wedges. Make sure everything is in a single layer for even cooking.
  • Place the sheet pan in the preheated oven and roast for about 20 to 25 minutes. Halfway through the cooking time, use a spatula or tongs to stir everything around. This will ensure that the chicken and vegetables get evenly browned and cooked through.
  • The chicken should be cooked through and have an internal temperature of 165°F (74°C). The vegetables should be tender yet still vibrant in color. If needed, you can broil for an additional 2-3 minutes to get a nice char on top.
  • Once cooked, remove the sheet pan from the oven. Garnish with fresh cilantro and orange slices if desired. Serve immediately and enjoy your delicious Sheet Pan Orange Ginger Chicken and Vegetables!

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula or tongs

Notes

  • Boneless skinless chicken thighs can be used instead of breast for a richer flavor.
  • Feel free to swap vegetables based on seasonal availability and preference.
  • Adjust the amount of chili garlic sauce to control the spice level.
  • If omitting fish sauce, add more soy sauce or a splash of vinegar for umami flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.