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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!
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.
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!
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.
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.
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.
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.
Looking for other busy weeknight-night recipes? Try these!
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
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.
Ingredients
- 2 pounds chicken breasts or thighs cut into cubes
- 2 tablespoons orange zest
- black pepper
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets
- green onions + sesame seeds, for serving
Chili Ginger Orange Sauce
- 1 cup fresh orange juice + 2 tablespoons 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 (gochjang) (gochujang)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch or flour
Instructions
- 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!
I’m planning on making this tomorrow for dinner. Any suggestions on what I can replace chili paste with? I’m GF and every one I have found contains gluten.
Hi Danielle,
Could you use like a sweet Thai chili sauce? That might be yummy to use in place of the chili paste! I hope you love this recipe! xT
Made this for dinner last night and it was so good! The only modification I made was using only half of the zest because I was getting arm cramps from zesting lol but it still came out VERY orange-y so if I make it again I’ll probably stick with 2 tbsp zest. Overall really liked it and would recommend.
Love to hear this Madeleine!! So glad you enjoyed this recipe, I appreciate your comment! xT
Delish! We made this for our Valentine Day dinner and it was a hit! The perfect blend of sweet and spice. It took us way longer than 15 minutes to prep but it was worth it. Will make again! ❤️
Hi Lisa,
Fantastic! I appreciate you making this recipe and your comment! So glad it turned out well for you:)
Made this last night and it was so good. Loved the little kick in the sauce.
Thanks so much Amy!! Love to hear that this dish turned out well for you:) xT
I made this last night, and it was very good. The sauce is what takes the time to make. When I make it again, I will have it ready to go except for the boiling part. I should have bought 2-med large oranges for the zest, so I was a tad short. This year it is hit n miss if you get a sweet enough orange. Maybe that is why some thought it was bitter that and when zesting you have to make sure you don’t include any of that fibrous white pith. I love my OXO zester and used that for the garlic too. I have another recipe where they add orange marmalade to the sauce to sweeten it up and thicken it.
Looking forward to having some leftovers for lunch today before going out to shovel!
Hi Terry,
Thanks a bunch for making this recipe and your comment! So glad to hear it turned out well for you! xT
Everyone loved this recipe. We like things hot and this was right up our alley. Great directions, easy to follow. Made the sauce except the cornstarch earlier in the day which made it quick and easy…
So glad to hear this Kathy!! Thanks so much for trying the recipe and your feedback! xT
I wanted to like this recipe so bad but sadly it fell short. As other reviewers mentioned, it does take up to a full hour between prepping and cooking to complete the meal. I would recommend 1/4-1/2 the amount of orange zest and 1 tbsp more of honey. That being said, my husband made me promise never to make it again as the orange zest tasted like sunscreen to him. For me, the zest over powered the chicken.
Hi Monica,
Thanks so much for giving this dish a try and sharing your feedback, so very sorry to hear it wasn’t your fave! Let me know if there is anything that I can help with! xT
I normally steer clear of sheet pan meals because while I like the efficiency, the flavors and textures normally disappoint. This one caught my eye though and I’m so glad I gave it a shot because we loved it! I mixed two chili pastes/sauces because I didn’t have the exact one listed and it was great (I used garlic chili paste and thicker chili paste).
Thanks so much Tiffany!! So glad to hear that this recipe turned out well for you, I appreciate you making it! xT
This was too bitter for us. Maybe 1/2 the zest would work better? I know many love a sheet pan dinner, but I think for me this would work better on the stove. I do agree with another reviewer that this took longer. I’m not the fastest in the kitchen so there is that (and my oven takes forever to reach 450) but I would say this needs a full hour. Thanks for the recipe! I’ll try again with some tweaks for my palate. 🧡
Hi Roberta,
Thanks for trying this dish and sharing your feedback! Sorry to hear it was too bitter for you, let me know if you try again with less zest! xT
Loved this recipe!
Hi Nancy,
So glad to hear you enjoyed this dish, thanks for making it! xT
This was delicious! I didn’t have any oranges/clementines so used a mix of lemons and limes and it worked really well. I’ll definitely make this again. Thanks for the recipe!
Hey Carolina,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
I made this orange chicken last night and it was delicious! My husband liked it also and loved the spicy kick. I only used 2 tablespoons of the chili and thought it was a little too hot for my taste, but still great. The prep time is definitely longer than 15 minutes. I think it took me almost about an hour from start to finish. I can’t wait to make this one again!
Hi Becki,
Happy Friday!! Love to hear your family enjoyed this dish, thanks so much for making it! Sorry this took longer than expected! xx
One of the worst things Ive made in awhile. Sauce is bland, way too sour. Followed the recipe to the tee and throw it out as noone wanted to eat it.
It was amazing. Maybe you did something wrong oder you had a wrong ingredient.
Hi there,
Sorry to hear this recipe was not enjoyed, please let me know how I can help! xT
So delicious- everyone in my household loved this! I prepped as much I could the day before because I work a lot and like to double recipes often so I don’t have so much kitchen work to do when I get home (we save money and I save time- win win). Everyone said it’s a repeat and even my kids and husband, now ask, is it a Teagan recipe? Thanks again for your recipes, I would and do recommend to other people to try this website
Thanks so much Stephanie:) I’m so glad your family enjoyed this one, thanks for making it! Happy Friday! xT
This was delicious, and so simple, healthy and flavorful! My little one loves it! I reduced the chili a bit to be more kid-friendly and served it over leftover fried rice. YUMM! This will defin8tely be a repeat!
Hey Kari,
Wonderful!! I appreciate you trying this recipe and sharing your feedback! So glad it was enjoyed:) xT
Not too complicated and so very flavorful. Easy to throw together on a weeknight. Always love leftovers but didn’t have any left!
Looking forward to making another round with leftover sauce.
Hi Resa,
So glad to hear this! Thanks for making this dish and your comment! Have a great Thursday! xT