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Sheet Pan Chili Ginger Orange Chicken and Broccoli. A new go-to meal. Easy homemade crispy chicken tossed in a spicy-sweet sesame chili ginger orange sauce. Serve this dish with broccoli cooked up right alongside the chicken. It’s the easiest sheet pan dinner. Add a side of rice for a main, or serve it on its own as an appetizer. This fun take-out-style dinner is great any night of the week!

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

Above all, this is up there with some of my top most-loved recipes to date. We absolutely adore this chicken!

I mentioned this in my Sunday post, but only my brothers, Kai and Red, and Red’s girlfriend, Hailey, were here in Colorado last week. The rest of the family went back to their daily lives. So last week was special with just those three here.

I was finally able to make them all the foods they love. Lots of ramen, coconut shrimp, and now, this chicken, which they said was “so good”.

Red sent me a text message saying this, “That chicken last night was so good. Really awesome flavor!”. Woohoo! Red doesn’t send many messages, ever, so I knew this recipe was GOOD.

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

And what’s even better, aside from the yumminess of this dish, is just how easy it is to prepare. Meaning we can ALL make and enjoy this take-out-style dinner.

I know you will all love this one!

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

The details

Step 1: start the chicken

Start with the chicken. I use cubed raw chicken – breasts or thighs, or use a mix of the two as I do. Toss the cubed chicken with a mix of fresh orange zest and black pepper. Then add flour and toss again.

The flour allows the chicken to get crispy in the oven. It’s a small amount, so just a very light coating. It’s not a fully bready chicken but breaded just enough so the sauce can stick nicely to the chicken.

Bake the chicken up with a side of broccoli. It takes maybe 20 minutes to cook.

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

Step 2: the orange sauce

This really is the heart of the recipe. The sauce brings all the flavor. Start with lots of fresh orange zest and juice. Yes, you can use pre-squeezed orange juice, but with citrus now in season, I would highly recommend fresh juice. Nothing can compare!

I used clementines, which made the sauce so yummy. Use whatever oranges you have on hand or whatever looks best at the grocery store.

Mix the orange juice with tamari (or soy sauce), vinegar, and honey. Then, fresh ginger, garlic, chili paste, and a drizzle of toasted sesame oil. The honey replaces the sugar usually found in orange chicken. It works perfectly, and I love the small amount of flavor it adds to the sauce.

For heat, chili paste is the secret. I use gochujang, a Korean chili paste. The Mother in Law’s brand is my favorite, I get the original flavor from Whole Foods.

Lastly, mix in a small amount of cornstarch or flour, then simmer the sauce on the stove to help it thicken.

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

Step 3: toss the chicken and the sauce

Pour the sauce over the baked crispy chicken and cook the chicken in the sauce. What happens is that the coating soaks up all the sauce. It’s so delish.

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

Step 4: add rice and enjoy

I always serve the chicken, sauce, and broccoli over steamed rice (I make mine with bone broth for extra protein). Top with lots of green onions and toasted sesame seeds.

The boys (and Hail’s) all agreed that this dish is “fire.” In their language, which in their language means REALLY GOOD.

That should tell you what you need to know right there. This is certainly a must-try recipe.

Sheet Pan Chili Ginger Orange Chicken and Broccoli |

Looking for other busy weeknight-night recipes? Try these!

Garlic Butter Shrimp Pad Thai

Dan Dan Noodles

Thai Drunken Noodles

25 Minute Chili Oil Egg Ramen

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes

One Skillet Cheesy Green Chile Chicken

Lastly, if you make this Sheet Pan Chili Ginger Orange Chicken and Broccoli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Chili Orange Chicken and Broccoli

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 624 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chili Ginger Orange Sauce


  • 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
    2. On the sheet pan, mix the chicken, orange zest, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through.
    3. Meanwhile, make the sauce. In a saucepan, combine all ingredients, then set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat.
    4. Remove the broccoli from the sheet pan. Then pour the orange sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked onto the chicken.
    5. Serve the chicken, broccoli, and orange sauce with green onions and toasted sesame seeds. I love this over rice, but it's also great as an appetizer too!
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Sheet Pan Chili Ginger Orange Chicken and Broccoli |

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  1. 5 stars
    We loved this! We added 1/3 of the red paste due to a 4-year old family member but we thought it was still “nicey-spicey.” Simple, comforting and yet fun.

  2. 5 stars
    This was a hit in our house tonight. Absolutely delicious and so orangey! I couldn’t get gochung paste where I live so subbed sweet siracha. Just the right amount of heat and still came out great. Thanks for a great recipe!

  3. 4 stars
    Made this last night and it was very good. I’m not sure the flour on the chicken is needed…or if it is, then I need to find a way to crisp it up a bit. I didn’t want to have chunks of thigh cooking at 450 for 20 minutes….they would be way overcooked. I ran it at 425 and then added the sauce after 15 minutes. That was about perfect from a chicken standpoint. However, the flour gave it a bit of a gelatinous quality that I didn’t love. Next time, I will try it without the flour. Also, because I did serve this over rice, I will make more sauce (proportionately) so that I have some to drizzle on the rice.

    1. Hi Julie,
      Thanks so much for trying this dish and sharing your feedback! Let me know how it turns out without the flour, I hope this helps give the texture you are looking for! xT

  4. 4 stars
    More like 25-30 min prep. Really delicious, used half the gochujang for my 8 & 11 year old & it was too spicy. Next time I’ll just use 1 tablespoon. Will make again with less spice.

    1. Hi Lindsey,
      Thanks a lot for trying this recipe! Sorry to hear it was a little too spicy! I hope you’ll make it again:) xx

  5. I love this recipe – been making it almost once a week! I’m lazy and have been using bottled orange juice not fresh but still so good. Have been experimenting with more or less gochujang based on the crowd…but either way SO good.

    1. Hey Gwen,
      Thanks so much for making this dish and sharing your comment, so glad to hear it turned out well for you! xT