This irresistible Sheet-Pan Orange Chicken combines the convenience of a sheet-pan meal with the flavour of your favourite takeout.
We all love an easy sheet pan meal, especially on those busy nights when you can’t be bothered to spend an hour cooking or a ton of money on delivery.
In just a few steps and about 30 minutes, you and your family will be savouring tender chicken, coated in a sweet and tangy orange glaze without the hassle of deep frying. Level up your weeknight dinner menu with this tasty dish!
This recipe was made in partnership with Pine View Farms, which is a Saskatchewan-based farm and butcher shop. Pine View is graciously offering 10% off chicken breast products right now, just for you! Use my code EPK10 to take advantage of the discount for a limited time.
Now, let's make some orange chicken!
Sheet-Pan Orange Chicken
Prep time: 15 min
Cook time: 20 min
4 breasts Pine View Farms chicken breasts, cut into 1 ½ inch cubes
1 egg, beaten
¼ cup flour
salt & black pepper
2 tablespoons sesame oil (or other oil)
1 zucchini, sliced
1 head broccoli (or 2 cups), roughly chopped
¾ cup freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons honey, warmed
¼ cup soy sauce
2 cloves garlic, crushed
2 teaspoons fresh ginger, grated
1 tablespoon sesame seeds
1 teaspoon red pepper flakes
¼ cup chopped green onions
¼ cup fresh basil leaves
1 teaspoon sesame seeds
1 teaspoon oil
1 tablespoon fresh ginger, grated
1 ½ cups uncooked rice
3 cups water
Preheat to 450°F and line a large baking sheet with parchment paper or tin foil, if pan is not non-stick.
To make the rice, bring a medium pot to medium heat with a tablespoon of oil. Add the grated ginger and stir often until fragrant, about 30 seconds. Then, add the rice and lightly toast, stirring often for 1-2 minutes. Then, add the water and place the lid on top. Bring to a boil over high heat, then bring down to low heat. Let simmer for 20-25 minutes without removing the lid. When done, fluff with a fork and let sit for 5 minutes before eating.
In a medium bowl, beat the egg with a fork or whisk. Then, add the chicken cubes and pepper and coat the chicken. In a separate bowl, add the flour and dredge the chicken cubes in batches. Then, lay the chicken on the baking sheet, ensuring there is no overlapping. Drizzle with 1 tablespoon of sesame oil and place in the oven to cook for 15 minutes.
Meanwhile, make the orange sauce by combining all ingredients in a liquid measuring cup or bowl.
Remove the chicken from the oven and add the vegetables to the pan, scattering around or on top of the chicken and coat with the remaining sesame oil and salt and pepper, to taste. Toss to combine and place in the oven for an additional 8-10 minutes or until chicken is fully cooked to 165°F Remove from the oven and bring the temperature down to 425°F.
Pour the sauce over the chicken and vegetables and place back in the oven to cook for another 5-7 minutes. The sauce should start to bubble and somewhat thicken. Keep a close eye on it though! The sauce can easily burn.
Serve with chicken, vegetables, and sauce over rice topped with sesame seeds, green onions, and basil leaves. Enjoy!
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