Description
A simple and flavorful one-pan meal combining juicy chicken and crisp broccoli in a sweet, spicy, and tangy chili orange sauce. Perfect for busy weeknights or meal prep.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ cup orange juice (freshly squeezed or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: Sliced green onions
- Optional: Sesame seeds
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on one side of the sheet pan.
- Toss the broccoli with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread on the other side of the sheet pan.
- Roast for 20–25 minutes, until the chicken is cooked and caramelized, and broccoli is tender with crispy edges.
- While roasting, make the sauce: In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, chili garlic sauce, sesame oil, garlic, and ginger. Bring to a simmer.
- Mix cornstarch with 1 tablespoon of water to make a slurry, then stir into the sauce. Cook for 1–2 minutes until thickened.
- Pour the sauce over the roasted chicken and broccoli, toss to coat, and return to oven for 3–5 minutes.
- Garnish with green onions and sesame seeds if desired. Serve hot.
Notes
- Use chicken breasts instead of thighs if preferred.
- Add other vegetables like bell peppers or snap peas.
- Adjust chili garlic sauce for more or less heat.
- To make vegetarian, substitute tofu for chicken.
- Make the sauce ahead and refrigerate for convenience.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 13g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
