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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 orange ginger 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 recipe, 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 skinless chicken breasts or chicken 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.
Place chicken up with a side of broccoli on a baking sheet to bake. 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.
In a small bowl, 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 a sprinkle of 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.
Watch the How-To Reel
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!
This post was originally published on January 17, 2024
Made this tonight for dinner. Followed the recipe exactly which I never do but it sounded so good I didn’t want to change a thing. I used cara cara oranges… so good!
It tasted as delicious as it looked! Wish I could post a picture. Very spicy, more than I expected but flavor was spot on! I will absolutely be making this again.
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
Can you sub maple syrup for honey?
Thank you!
Hi there! That might change the flavor of this slightly! So sorry! xT
I see chili flakes in the video, but do not see chili flakes listed in the ingredients…🤔 Are there chili flakes in the recipe??
Can you clarify servings and quantities? I’m confused by the amount of chicken this calls for.
What’s confusing about it?
How are you confused? The recipe is clear if you read it. It says 2 lbs. of chicken
So delicious. I had trouble finding chili paste so bought chinese chili sauce, And added some pepper flakes.
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
Delicious! I used sriracha instead of the chili paste. Worked just fine. Sauce didn’t thicken up as quickly as stated, but keep cooking it down and it was perfect! Putting this on rotation.
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
I used 2.5 tbsp of chilli sauce and it had just enough heat for us. Even though my husband doesn’t eat “trees” he had 2 helpings. A keeper for sure
Thank you for trying out this recipe! So glad you loved this Lisa! xT
I made this tonight because it sounded so good. Unfortunately it was ridiculously SPICY- too spicy for me. Would be willing to try again- what other spice could I use?
I made this last night. The flavors are amazing! But my orange ginger sauce did not turn out very thick and gooey…. Do you think cornstarch would be a better option than flour? I did flour and simmered/boiled it for awhile to see if it’d thicken but it didn’t. It was pure liquid when I poured it over the chicken. I would love to make again if I can get the sauce texture right. Thanks for any help!
I think cornstarch works best for these kinds of sauces. Mix the cornstarch with the oj first, then heat up with all ingredients.
yes, use cornstarch to thicken this sauce.
So sorry that this turned out too spicy for you! I would definitely use less chili paste! xT
This was SO delicious! My family said it tasted like it was from a restaurant. Thanks for such a great recipe!
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
Just made it tonight. Delicious. I put some scallions in with the broccoli and used Sriracha instead of chili paste. Highly recommend.
Hi Jennifer! Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
2 pounds of chicken for 3 servings??? Typo? Confirm this is correct as that seems like a lot of meat for 3. Sauce ingredients seem right for 2 lbs so maybe serves 4?
Hi! Could the flour be subbed out for almond flour?
Hi Katy! Yes, that should work just fine! xT
Looks yummy. I don’t have gochujang . Could chili crisp be a sub?
Hi Sue! Yes, that should be fine! XT
Can you substitute Salmon for the chicken? Is this still good w/o the chili paste?
Yes and yes! 🙂 xT
Hi !
This recipe is for 3 but asking for 2 pounds of chicken..ot seems a lot of chicken per person ?
You’re the se one person to ask this with no reply but I see she updated the recipe to say it serves 6.