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Cooked sheet pan orange chicken and vegetables.
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Sheet Pan Orange Chicken

By: Min Kwon | MJ and Hungryman
Easy sheet pan orange chicken with tender chicken, broccoli, and a sticky sweet and tangy orange sauce. A family-friendly 30-minute dinner!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
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Equipment

Ingredients 

Orange sauce

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon tomato paste
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch

For the sheet pan

  • 1 1/2 pounds boneless, skinless chicken thighs, diced
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 tablespoon sesame oil
  • 1 head broccoli florets, cut into florets
  • 1 red bell pepper, chopped

Instructions 

  • Preheat oven to 425°F. Toss chicken with cornstarch, garlic powder, and sesame oil. Spread on one side of a sheet pan. Place broccoli and bell peppers on the other side and drizzle lightly with oil.
  • Bake for 10 minutes. Meanwhile, whisk together all sauce ingredients.
  • Remove sheet pan from oven and pour sauce over chicken and the veggies. Toss to coat. Return to oven and bake for 8-10 more minutes, until chicken is cooked through and sauce has thickened.
  • Serve with rice, quinoa, any grain you prefer.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making this a great meal prep option for lunches.

Nutrition

Calories: 236kcal | Carbohydrates: 14g | Protein: 24g | Fat: 9g | Cholesterol: 108mg | Potassium: 448mg | Fiber: 1g | Sugar: 9g | Vitamin A: 746IU | Calcium: 23mg | Iron: 1mg
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