Sheet Pan Chili Ginger Orange Chicken and Broccoli.
Ingredients
- 2 pounds chicken breasts or thighs cut into cubes
- 2 tablespoons orange zest
- black pepper
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets
- green onions + sesame seeds, for serving
- 1 cup fresh orange juice + 2 tablespoons zest
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 4 cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 3-4 tablespoons chili paste (gochjang)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch or flour
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Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
- 2. On the sheet pan, mix the chicken, orange zest, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through.
- 3. Meanwhile, make the sauce. In a saucepan, combine all ingredients, then set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat.
- 4. Remove the broccoli from the sheet pan. Then pour the orange sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked onto the chicken.
- 5. Serve the chicken, broccoli, and orange sauce with green onions and toasted sesame seeds. I love this over rice, but it's also great as an appetizer too!
Source
Original recipe: View Original