Sheet Pan Orange Ginger Chicken & Broccoli (Chili-Glazed, 30 Minutes)

One-pan weeknight dinner with glossy orange-chili sauce, juicy chicken, and crisp-tender broccoli

Toss, roast, and glaze, bright orange, fresh ginger, and a hint of chili create takeout-level flavor with zero stovetop juggling.

Why You’ll Love It

• True one-pan: Minimal dishes, maximum flavor—perfect for One Pot Meals.
• Fast & flexible: 30 minutes start to finish; works with breasts or Chicken Tenderloin Recipes.
• Better-than-takeout: Hits the craveable notes of Chinese Chicken And Broccoli without deep-frying.
• Healthy-ish balance: Lean protein + broccoli = aligned with Healthy Chicken Recipes.
• Easy to riff: Turn into Broccoli And Chicken Stir Fry, pasta bowls, or a cozy Chicken And Broccoli Bake.

Ingredients (Notes Only)

Chicken & Veg

• Boneless skinless chicken breasts or tenderloins (even size = even cook).
• Broccoli florets (dry well so they roast, not steam).
• Neutral oil, kosher salt, black pepper.

Orange–Ginger Chili Sauce

• Fresh orange juice + zest (bright citrus backbone).
• Soy sauce (low-sodium), honey (shine), rice vinegar (balance).
• Fresh ginger + garlic (aroma), chili-garlic sauce or sriracha (heat).
• Cornstarch (for quick sheet-pan glaze).
• Toasted sesame oil (a few drops to finish).

Serve & Garnish

• Cooked rice or noodles, sliced scallions, sesame seeds, extra orange wedges.

Step-by-Step Instructions

1. Heat oven: Place a rimmed sheet pan on the middle rack and preheat to 450°F (232°C). A hot pan = better sear.
2. Mix sauce: In a bowl whisk ½ cup orange juice, 1 Tbsp zest, 3 Tbsp low-sodium soy, 2–3 Tbsp honey, 1 Tbsp rice vinegar, 1 Tbsp chili-garlic sauce, 1 Tbsp grated ginger, 3 minced garlic cloves. In a cup, stir 1 Tbsp cornstarch + 1 Tbsp water (reserve).
3. Prep chicken: Pat dry 1½ lb chicken; cut into ¾–1 inch pieces (or leave tenderloins whole). Toss with 1 Tbsp oil, ½ tsp salt, ¼ tsp pepper and 2 Tbsp of the sauce.
4. Broccoli toss: In a separate bowl, toss 5–6 cups florets with 1 Tbsp oil, ¼ tsp salt.
5. Roast: Carefully pull out the hot pan; spread broccoli on one side, chicken on the other in a single layer. Roast 10–12 min (tenderloins) or 12–15 min (breast chunks) until chicken hits 160–165°F (71–74°C) and broccoli is crisp-tender.
6. Glaze on pan: Push chicken to center, pour the remaining sauce over everything; drizzle in the cornstarch slurry. Toss quickly with a spatula and return to the oven 2–3 min until bubbly and glossy.
7. Finish: Off heat, add a few drops toasted sesame oil. Taste—add a splash of vinegar if you want more tang.
8. Serve: Scatter scallions + sesame; plate over rice or noodles. Ensure chicken is 165°F before serving.

Thigh option: Boneless skinless thighs cube beautifully; roast 3–4 min longer to 175°F for tenderness.

Pro Tips

• Dry broccoli well: Moisture = steaming; dry = caramelized edges.
• Preheated pan: Jump-starts browning and reduces cook time.
• Sauce balance: Too sweet? Add 1–2 tsp rice vinegar. Too salty? Add 1–2 Tbsp orange juice or water.
• Meal prep: Sauce keeps 3–4 days; roast fresh for best texture.

Variations (Mapped to Interests)

• Stir-Fry Route (Broccoli And Chicken Stir Fry): Sear chicken in a wok, add broccoli + sauce; simmer to glossy.
• Chicken Orzo/Pasta Bowl (Chicken Broccoli Pasta): Toss roasted chicken + broccoli with 8 oz cooked pasta and a splash of pasta water; finish with sauce.
• Casserole Vibe (Chicken And Broccoli Bake): Layer rice → roasted broccoli/chicken → pour sauce; bake 375°F 10 min; top with sesame–panko, bake 5 min more.
• Crockpot Option (Chicken Crockpot Recipes): Add chicken + sauce to slow cooker LOW 2½–3½ hrs to 165°F; stir in steamed broccoli; thicken sauce on stovetop with slurry.
• Shredded Chicken (Shredded Chicken Recipes): Roast whole breasts on the pan, shred at 165°F, toss back with broccoli + glaze.
• Tenderloins Speed Run (Chicken Tenderloin Recipes): Keep tenderloins whole; roast 10–12 min; slice and glaze.

How to Serve

Pile over rice or noodles and add a simple side like a cucumber salad. For a bigger table, pair with Chicken Fajita Casserole, cozy Chicken and Stuffing Casserole, and sweet Espresso Chocolate Chip Cookies.

Make Ahead & Storage

• Sauce: Mix up to 4 days ahead.
• Fridge: Leftovers keep 3–4 days; reheat in a skillet with a splash of water.
• Freeze: Cooked chicken (without broccoli) freezes 2 months; add fresh broccoli after reheating.

FAQs

Can I skip cornstarch?
Yes—reduce sauce on the stovetop a few minutes to concentrate.

Is it spicy?
Mild-medium. Reduce chili-garlic sauce to 1–2 tsp for less heat.

Can I use frozen broccoli?
Yes—thaw and pat very dry; roast a few minutes longer to evaporate moisture.

What if my sauce isn’t glossy?
Return pan to the oven or simmer sauce in a small pot 1–2 minutes to activate the slurry.

Simple Nutrition (Estimate per 1 of 4 servings, with breast & sauce)

Calories 390 • Protein 38g • Carbs 35g • Fat 12g • Sodium 880mg
Estimates vary by brands and portion size.