Try this sheet pan orange chicken and broccoli for a mid-week dinner option. It has a fresh orange flavor and is nice and saucy, so best served with rice.
Ingredients:
cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized chunks
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
orange slices (optional)
sesame seeds (optional)
orange zest (optional)
Directions:
Gather all ingredients. Preheat the oven to 450 degrees F (220 degrees C). Line a 13x18-inch baking sheet with foil. Coat with cooking spray.
Toss together chicken, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until coated.
Sprinkle chicken with flour and toss to coat.
Transfer chicken to one side of the prepared baking sheet in a single layer.
Add broccoli to the other side of the baking sheet. Drizzle with remaining 1 tablespoon olive oil and toss to coat. Season broccoli with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake until chicken is cooked and broccoli is lightly browned, 12 minutes.
Meanwhile, whisk together orange juice, soy sauce, cornstarch, honey, rice vinegar, Sriracha, garlic, sesame oil, and ginger in a medium saucepan. Bring to a boil, stirring often, until sauce thickens, 4 to 5 minutes.
Toss together chicken and broccoli on the baking sheet and spread in an even layer. Pour sauce over the chicken and broccoli. Bake an additional 5 minutes.
Serve over cooked white rice. Garnish with orange zest and/or orange slices and sesame seeds, if desired.
