Baked Crispy Orange Chicken Sheet Pan Recipe With Broccoli (35 Minutes) by Donna John

Sheet pan recipes are so convenient because everything cooks on one pan. This sheet pan baked orange chicken recipe has an orange ginger sauce that adds so much flavor to the chicken and the broccoli. It's a fun new way to cook orange chicken! The Asian chicken dinner is on the table in about 30 minutes.

To make this baked spicy orange chicken recipe you will need just a few ingredients. Here is your shopping list for this high-protein recipe: boneless chicken thighs, oranges for juicing and zesting, black pepper, flour, olive oil, broccoli florets (check out the health benefits of broccoli), tamari or soy sauce, rice wine vinegar, gochujang, honey, fresh garlic, fresh ginger, sesame oil and cornstarch.

Adjust the heat level of this dish by the amount of gochujang you add. I added 2 tablespoons and thought it was perfect, though my husband requested less next time. Start with 1 tablespoon and add more until it is to your liking. For a gluten-free dinner, use gluten-free flour and tamari instead of soy sauce.

Never cooked with gochujang? Gochujang is a Korean red chili paste that is sweet and spicy. It's a wonderful addition to many recipes like my gochujang grilled chicken and gochujang meatloaf. (Here are more gochujang recipes.)

This chicken recipe does not lack in flavor! Serve this orange chicken for dinner over rice or your favorite grain. I served mine over jasmine rice.

Cuisine: Asian / American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

Chicken

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons orange zest
• black pepper, to taste
• 1/4 cup flour (you can use gluten-free flour)
• 4 tablespoons olive oil (divided)
• 3 cups broccoli florets

Orange Sauce

• 1 cup orange juice 
• 2 tablespoons orange zest
• 1/3 cup tamari or low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 3 tablespoons honey
• 5 cloves garlic, minced or pressed
• 1 tablespoon grated fresh ginger
• 1 - 3 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

Here's how to make it: 

1. Put the chicken pieces into a mixing bowl. Add the orange zest, olive oil and black pepper, to taste. Toss. Sprinkle in the flour and toss again to coat the chicken. (Instead of boneless chicken thighs you could use boneless chicken breasts. Breasts do dry out quicker, so be careful not to overcook.)
   
2. Let the chicken sit while you put all the sauce ingredients into a saucepan. Bring to a boil and gently simmer for about 4 minutes or until it thickens. Turn the heat off. (If you can, squeeze fresh orange juice for this recipe. If not, bottled orange juice is fine.)
   
3. Line a baking sheet with parchment paper and drizzle with a little olive oil. Spread the chicken out on one side of the baking sheet.
   
4. Toss the broccoli florets in a little olive, salt and black pepper. Put them onto the other side of the baking sheet.
   
5. Bake in a preheated 450-degree F oven for about 15 minutes or until chicken is just cooked through.
   
6. Remove the sheet pan from the oven. Remove the broccoli from the pan and set aside.
   
7. Pour the orange sauce over the chicken. Stir to coat.
   
8. Put the chicken back into the oven and bake for about 5 minutes.
   
9. Put the broccoli back on the pan with the chicken. Toss.
   
10. Garnish with chopped green onions, if desired. Store any leftovers in an airtight container and reheat in the microwave.
    

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