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Sarah

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

One-pan orange–ginger chicken with broccoli in a glossy chili-honey sauce. Roast, glaze, and serve in 30 minutes — juicy chicken, crisp-tender broccoli, and easy weeknight cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1½ lb boneless skinless chicken breasts or tenderloins, cut into ¾–1-inch pieces
  • 5–6 cups broccoli florets, well dried
  • 2 Tbsp neutral oil, divided
  • ¾ tsp kosher salt, divided
  • ¼ tsp black pepper
  • Sauce:
  • ½ cup fresh orange juice
  • 1 Tbsp orange zest
  • 3 Tbsp low-sodium soy sauce
  • 2–3 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1 Tbsp chili-garlic sauce or sriracha (to taste)
  • 1 Tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • Slurry:
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • Finish:
  • ½ tsp toasted sesame oil
  • sliced scallions and sesame seeds, for garnish

Equipment

  • rimmed sheet pan (18×13-inch)
  • mixing bowls
  • whisk and measuring spoons
  • oven mitts
  • tongs or spatula

Method

  • Place a rimmed sheet pan in the oven and preheat to 450°F (232°C) to heat the pan.
  • In a bowl, whisk together all sauce ingredients. In a separate small bowl, mix cornstarch and water to make a slurry; set aside.
  • Toss chicken with 1 tablespoon oil, ½ teaspoon salt, pepper, and 2 tablespoons of the sauce to lightly coat.
  • Toss broccoli with remaining 1 tablespoon oil and ¼ teaspoon salt.
  • Spread chicken and broccoli evenly on the preheated pan. Roast for 12–15 minutes, until chicken reaches 160–165°F and broccoli is tender-crisp.
  • Remove pan and pour remaining sauce over. Stir in the slurry, toss, and return to oven for 2–3 minutes until sauce is bubbly and glossy.
  • Finish with sesame oil. Sprinkle with scallions and sesame seeds before serving.

Nutrition

Calories: 390kcalCarbohydrates: 35gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 880mgPotassium: 830mgFiber: 3gSugar: 20gVitamin A: 700IUVitamin C: 100mgCalcium: 110mgIron: 2mg

Notes

Thighs: Roast 3–4 minutes longer to 175°F for juicier meat.
Less Sweet: Add 1–2 teaspoons extra rice vinegar after glazing.
Pair With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
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