Sheet Pan Sticky Orange Chicken with Broccoli

Name: Sheet Pan Sticky Orange Chicken with Broccoli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: Chinese
Ingredients: 2.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 2 pound broccoli florets; 4 tablespoon olive oil (divided); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 cup orange juice; 0.5 cup soy sauce (low sodium); 0.25 cup honey; 0.25 cup rice vinegar; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon cornstarch; 0.25 teaspoon red pepper flakes; 2 cup brown rice (uncooked); 2 tablespoon sesame seeds (for garnish)

Crispy baked chicken and tender broccoli coated in a vibrant, sweet, and savory orange glaze, all cooked on one pan for easy cleanup.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 10
Cuisine: Chinese
Difficulty: Medium
Cost: $2.54/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
2 pound broccoli florets
4 tablespoon olive oil (divided)
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 cup orange juice
0.5 cup soy sauce (low sodium)
0.25 cup honey
0.25 cup rice vinegar
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon cornstarch
0.25 teaspoon red pepper flakes
2 cup brown rice (uncooked)
2 tablespoon sesame seeds (for garnish)

Instructions

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
In a small bowl, whisk together the 1 cup orange juice, 1/2 cup soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, 4 cloves garlic, 1 tablespoon fresh ginger, 2 tablespoons cornstarch, and 1/4 teaspoon red pepper flakes (if using). Set aside.
In a large bowl, toss the 2 1/2 pounds chicken thighs with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread evenly on one prepared baking sheet.
In the same bowl (no need to clean), toss the 2 pounds broccoli florets with the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread evenly on the second prepared baking sheet.
Bake chicken and broccoli for 15 minutes. While they bake, cook the 2 cups brown rice according to package directions.
After 15 minutes, remove both baking sheets from the oven. Pour about half of the prepared sauce over the chicken, tossing to coat. Return both sheets to the oven for another 10-15 minutes, or until chicken is cooked through and broccoli is tender-crisp.
Serve the Sticky Orange Chicken and roasted broccoli immediately over the cooked brown rice, garnished with 2 tablespoons sesame seeds if desired.

Notes

Chicken thighs stay more tender and juicy on the sheet pan, but chicken breast can be used. Cook until chicken reaches an internal temperature of 165°F (74°C).

Nutrition (per serving)

Calories: 550
Protein: 42 g
Carbohydrates: 60 g
Fat: 16 g
Fiber: 6 g
Sodium: 1300 mg
Saturated Fat: 3 g
Sugar: 22 g
Cholesterol: 130 mg