Sheet Pan Orange Chicken and Broccoli Recipe

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Cook Time: 25 minutes

Ingredients

This recipe makes 4 servings. Ingredient amounts adjust automatically if scaling, but cooking times remain the same. Not all recipes scale perfectly.

• Cooking spray
• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon ground black pepper, divided
• 1/4 cup all-purpose flour
• 4 cups broccoli florets
• 1 cup fresh orange juice (about 3 large oranges)
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon Sriracha
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• Cooked white rice, for serving
• Optional garnishes: orange slices, sesame seeds, orange zest

Directions

1. Preheat your oven to 450F (220C). Line a 13x18-inch baking sheet with foil and coat with cooking spray.
2. In a large bowl, combine chicken pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss until evenly coated.
3. Sprinkle the flour over the chicken and toss again to coat all pieces.
4. Arrange the chicken on one side of the prepared baking sheet in a single layer. Place the broccoli on the other side, drizzle with the remaining 1 tablespoon olive oil, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Bake for 12 minutes, until the chicken is cooked through and the broccoli is lightly browned.
6. While the chicken and broccoli are baking, combine orange juice, soy sauce, cornstarch, honey, rice vinegar, Sriracha, garlic, sesame oil, and ginger in a medium saucepan. Bring to a boil over medium heat, stirring frequently, until the sauce thickens, about 4-5 minutes.
7. Remove the baking sheet from the oven. Toss the chicken and broccoli together evenly, then pour the prepared sauce over them. Spread everything into an even layer and return to the oven for an additional 5 minutes.
8. Serve the glazed chicken and broccoli over cooked white rice. Garnish with orange zest, orange slices, and sesame seeds if desired.

Nutrition Facts (per serving)

• Calories: 465
• Total Fat: 13g (17% DV)
• Saturated Fat: 2g (12% DV)
• Cholesterol: 96mg (32% DV)
• Sodium: 1224mg (53% DV)
• Total Carbohydrate: 44g (16% DV)
• Dietary Fiber: 6g (22% DV)
• Total Sugars: 13g
• Protein: 43g (86% DV)
• Vitamin C: 134mg (149% DV)
• Calcium: 109mg (8% DV)
• Iron: 4mg (21% DV)
• Potassium: 985mg (21% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information may vary depending on ingredient brands and preparation methods.

The Story Behind Sheet Pan Orange Chicken and Broccoli

Sheet Pan Orange Chicken and Broccoli is a modern adaptation of the classic Chinese-American orange chicken, a dish that gained widespread popularity in the United States during the late 20th century. Traditional orange chicken is thought to have originated from the Sichuan region of China, known for its bold, sweet-and-spicy flavors. Chinese immigrants in America adapted the dish to suit local tastes, emphasizing a sweeter, less spicy sauce. The sheet pan version further modernizes the dish, simplifying preparation while keeping the vibrant flavors intact.

Regional Variations

While the traditional orange chicken is commonly deep-fried, this sheet pan version highlights a healthier, oven-baked approach, which has gained traction in North American kitchens. In different regions of the U.S., cooks often adjust the sauce sweetness, spiciness, or include seasonal vegetables. For example, some West Coast recipes emphasize fresh citrus juice and minimal sugar, while East Coast interpretations may include more honey or brown sugar to balance the tartness. In Asia, authentic orange chicken is less sweet and sometimes paired with rice noodles rather than plain steamed rice.

Differences from Similar Dishes

Sheet Pan Orange Chicken and Broccoli distinguishes itself from other chicken stir-fries like General Tsos or Sesame Chicken primarily through its bright orange sauce and balanced sweetness. Unlike General Tsos, which is richer and heavier on soy and garlic, orange chicken focuses on citrusy notes and a tangy finish. Broccoli adds a fresh, slightly crunchy texture, which sets it apart from fried versions that are typically served with fried rice or greens cooked in oil. The sheet pan method also gives a roasted depth to the chicken and vegetables, contrasting with stir-fried textures.

Serving Occasions

This dish is versatile and often served as a midweek family dinner or casual weeknight meal. It pairs perfectly with steamed white rice or brown rice and can be garnished with sesame seeds or fresh orange zest for extra visual appeal. Its also popular at potlucks and buffet-style dinners due to its simplicity, ease of scaling, and minimal cleanup. Some restaurants and cafes in the U.S. have added sheet pan versions to their menu as a healthier, oven-baked alternative to traditional fried orange chicken.

Fun Facts

Interestingly, the sheet pan method was inspired by modern one-pan cooking trends, emphasizing efficiency and minimal cleanup without compromising flavor. The combination of sweet orange sauce with a lightly roasted vegetable like broccoli balances indulgence with nutrition, making it a favorite among health-conscious eaters. Additionally, the use of fresh ginger, garlic, and Sriracha adds a subtle complexity that surprises many who expect the dish to be overwhelmingly sweet. Lastly, while the dish has Chinese-American roots, it has now become a global comfort food, often featured in meal-prep recipes and social media cooking videos.

FAQ about Sheet Pan Orange Chicken and Broccoli Recipe