Sheet Pan Chili Ginger Orange Chicken and Broccoli

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This Sheet Pan Chili Ginger Orange Chicken and Broccoli dish is a vibrant, flavorful meal that combines the tangy sweetness of orange with the warmth of ginger and the kick of chili. It’s an easy, one-pan dinner perfect for busy weeknights. Here’s how to make it:

Ingredients:

For the Chicken and Broccoli:

  • 2 pounds chicken breasts or thighs: Cut into cubes for quick cooking.
  • 2 tablespoons orange zest: Adds a fresh, citrusy flavor.
  • Black pepper: To taste.
  • 1/4 cup flour: Or gluten-free flour to coat the chicken lightly. Helps to thicken the sauce as well.
  • 4 tablespoons extra virgin olive oil: For roasting.
  • 3 cups broccoli florets: For a healthy, crunchy side.
  • Green onions and sesame seeds: For garnishing.

For the Chili Ginger Orange Sauce:

  • 1 cup fresh orange juice + 2 tablespoons zest: The base of your sauce.
  • 1/3 cup tamari or soy sauce: Adds depth and saltiness.
  • 2 tablespoons rice vinegar: For a touch of acidity.
  • 3 tablespoons honey: To sweeten the sauce naturally.
  • 4 cloves garlic, grated: Adds a pungent, aromatic flavor.
  • 1 tablespoon fresh grated ginger: For warmth and spice.
  • 3-4 tablespoons chili paste (gochujang): Adds heat and complexity.
  • 1 tablespoon toasted sesame oil: For a nutty, rich flavor.
  • 1 tablespoon cornstarch or flour: To thicken the sauce.

Instructions:

  1. Preheat Oven and Prepare Chicken:
    • Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
    • Toss the cubed chicken with orange zest, black pepper, and flour until evenly coated. Drizzle with 2 tablespoons of olive oil.
  2. Prepare Broccoli:
    • In a separate bowl, toss the broccoli florets with the remaining 2 tablespoons of olive oil and a pinch of salt.
  3. Arrange on Sheet Pan:
    • Spread the chicken and broccoli out in an even layer on the prepared sheet pan. Ensure they’re not too crowded to allow for even cooking.
  4. Bake:
    • Bake in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the broccoli is tender and slightly crispy.
  5. Make the Sauce:
    • While the chicken and broccoli are baking, whisk together all the sauce ingredients (except for the cornstarch or flour) in a saucepan over medium heat.
    • Mix the cornstarch or flour with a little water to create a slurry, then whisk it into the sauce. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
  6. Combine and Serve:
    • Once the chicken and broccoli are done, drizzle the chili ginger orange sauce over them. Toss gently to combine.
    • Garnish with sliced green onions and sesame seeds before serving.

Tips:

  • Sauce Consistency: Adjust the thickness of the sauce by adding more or less cornstarch slurry according to your preference.
  • Serving Suggestions: Serve this dish over a bed of rice or quinoa to soak up the delicious sauce.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy your Sheet Pan Chili Ginger Orange Chicken and Broccoli, a deliciously simple and satisfying meal that’s sure to become a new favorite!