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Sheet Pan Orange Chicken and Broccoli served over rice with green onions and orange slices on a gray plate.
Linda

Sheet Pan Orange Chicken and Broccoli

Sticky-sweet orange chicken with crispy edges and tender broccoli, all roasted on one pan for easy weeknight dinner magic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Chinese-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp vegetable oil
For the Orange Sauce
  • 0.5 cup orange juice freshly squeezed, about 2 oranges
  • 1 tbsp orange zest from the oranges above
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1 tsp cornstarch
For the Broccoli
  • 1 lb broccoli florets cut into 2-inch pieces
  • 1 tbsp vegetable oil
  • 0.25 tsp kosher salt
For Serving
  • 4 cups cooked white rice hot
  • 1 tbsp sesame seeds toasted, optional
  • 2 scallions thinly sliced, optional

Equipment

  • Large Rimmed Baking Sheet
  • Microplane or fine grater
  • Small saucepan

Method
 

Prep
  1. In a small saucepan, whisk together orange juice, zest, soy sauce, honey, rice vinegar, garlic, ginger, and 1 teaspoon cornstarch. Bring to a simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat. Meanwhile, toss chicken thighs with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
  2. Preheat oven to 425 degrees F. Drizzle 1 tablespoon oil over a large rimmed baking sheet, then spread chicken in a single layer. Roast for 12 minutes until just starting to brown on the edges.
  3. While chicken roasts, toss broccoli with remaining 1 tablespoon oil and 1/4 teaspoon salt in a large bowl.
  4. Remove pan from oven, push chicken to one side, and scatter broccoli on the empty half. Return to oven and roast for 8 minutes. Remove, pour half the orange sauce over the chicken, and toss to coat. Reserve remaining sauce for serving.
  5. Return pan to oven and roast for 5 to 7 more minutes, until chicken is deeply glazed at the edges and broccoli is tender with some charred spots. An instant-read thermometer in the thickest chicken piece should read 165 degrees F.
  6. Divide rice among bowls, top with chicken and broccoli, drizzle with reserved sauce, and sprinkle with sesame seeds and scallions if using.

Notes

Chicken thighs stay juicier than breast meat and develop better caramelization, but you can substitute cubed breast - just reduce initial roast time to 10 minutes. The sauce can be made up to 3 days ahead and refrigerated. For extra crispy chicken, broil for the final 2 minutes, watching closely to prevent burning.