Sheet Pan Orange Chicken

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Sheet Pan Orange Chicken is a total win when you want a healthy, homemade dinner fast and without the mess! Juicy chicken bites and crisp-tender veggies are coated in a sweet citrus glaze that is better than takeout. Serve over fluffy rice and your whole meal will be ready in under 30 minutes.

Prep Time10

Cook Time18

Total Time28

Servings: Servings

Calories: 407kcal

Ingredients

For the chicken

1.5 pounds boneless, skinless chicken breast or thighs
1 tablespoon sesame oil
2 tablespoons corn starch
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons orange zest
2 bell peppers red and green diced
1/2 sweet yellow onion diced

For the sweet and sour sauce

1/2 cup brown sugar
1/2 cup orange juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon minced ginger
1 tablespoon cornstarch

Instructions

Preheat oven to 400˚F.
Cut the chicken into bite-sized pieces, about 1 inch. Season them with the salt garlic powder, paprika, and orange zest, then add the cornstarch and sesame oil and work the chicken until all of the seasoning is evenly coating it.
Place the chicken bites evenly spread out over a half sheet pan. Add the diced bell pepper and onion and spread into a single layer.
Bake for 10 minutes.
While the chicken is baking, whisk together the brown sugar, orange juice, vinegar, soy sauce, ginger and cornstarch.
At 10 minutes, remove the chicken and vegetables, pour the orange sauce over the top. Use a spatula to toss the chicken and veggies in the sauce and spread back out into a single layer.
Return to the oven for an additional 7-8 minutes, or until chicken is cooked through (165˚F internal temp) and the sauce is thick and sticky.
Serve warm in bowls or over rice and enjoy!

Notes

You can add other veggies if you prefer! Frozen broccoli (that has been thawed) works well, as well as, mushrooms, snap peas, and shredded carrots.

Nutrition