This sheet pan orange chicken takes chicken breast, and flavors it perfectly with orange juice, savory soy sauce, garlic and ginger, and a little red pepper flake!
Orange chicken is a crowd-pleaser for a reason, but I don’t always have time or energy to pan-fry it.
This sheet pan orange chicken makes cooking up a large batch super easy and delicious!
I’ve used chicken breast, and a combination of cornstarch, orange juice, soy sauce, sugar, earthy garlic spicy ginger, and rice wine vinegar to get the perfect balance of sweet, salty, and savory!
Served with some bright green sugar snap peas and rice, dinner is ready!
And since it’s made all on a sheet pan and baked in the oven, it’s both easy to clean up, and it’s healthier.
Next time you’re thinking about your favorite take-out, make this sheet pan orange chicken instead!
Oh, and if you’re looking for something on the healthy side try my Healthier Orange Chicken!
Table of Contents
Ingredients for sheet pan orange chicken
- Chicken breast – Chicken breast is lean and full of protein.
- Egg – The egg will help the flour adhere to the chicken.
- All-purpose flour – The flour will create a nice coating on the chicken so it can brown and get crisp in the oven.
- Kosher salt and black pepper – Kosher salt and black pepper and necessary to make sure the chicken tastes delicious.
Orange sauce ingredients:
- Orange juice – Orange juice will add a bright citrus flavor to the sauce.
- Granulated sugar – Granulated sugar will add sweetness to the sauce
- Soy sauce – Soy sauce will add great umami flavor.
- Rice wine vinegar – Rice wine vinegar will add a tangy background.
- Cornstarch – Cornstarch will allow the sauce to thicken up nicely to coat the chicken.
- Grated garlic and ginger – Garlic will add some earthiness and ginger will give some sweet spiciness.
- Red pepper flakes – This will add a little kick to the sauce!
- Sugar snap peas – Sugar snap peas are my favorite veggie to serve with because they’re crisp and fresh!
This recipe uses chicken breast, but here are some other great proteins that would be equally delicious:
- Chicken thighs
- Pork chops
Remember this sheet pan orange chicken is all about that sheet pan ease so use whatever you love the most!
If you have certain dietary needs, no worries, this recipe is easily adjustable!
Feel free to use a sugar substitute in place of granulated sugar. Sucralose is a 1:1 ratio.
You can also swap soy sauce for tamari, or coconut aminos (which is found right next to the soy sauce).
If you’re not a fan of sugar snap peas, try adding broccoli, or cauliflower instead!
Toppings and serving suggestions
I love serving this sheet pan orange chicken alongside some baked brown rice, and topping it with sesame seeds, green onions, or more spicy red pepper flakes!
Storage and leftovers
Any leftover sheet pan orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2 to 3 minutes or until heated thoroughly.
More Asian-inspired recipes
- Craving something meaty? Try my Beef Bulgogi Rice Bowls
- Want to have a go-to basic? Try my Homemade Teriyaki Sauce
- Need something comforting? Try my Instant Pot Asian Chicken and Rice Soup
- Looking for something healthy? Try my Shrimp Lettuce Wraps with Peanut Sauce
Sheet Pan Orange Chicken
- 1 pound chicken cut into 1 inch pieces
- 1 large egg beaten
- ⅓ cup all purpose flour
- 2 cups sugar snap peas
- Preheat the oven to 400 degrees F and grease a rimmed baking sheet lightly with olive oil spray.
- In a large bowl, toss the chicken and beaten egg until the chicken is evenly coated.
- Add the flour to a separate bowl and season it lightly with salt and pepper.
- Dip a few pieces of chicken into the flour and then shake off any excess.
- Place the chicken on the baking sheet and repeat with the remaining chicken pieces. Spray the coated chicken lightly with olive oil spray.
- Bake for 10 minutes. Flip the chicken and bake for another 5 minutes. Prepare the sauce while the chicken bakes (below).
- Add the snap peas to the sheet pan and then drizzle over the sauce. Toss to combine.
- Place the pan about 6 inches from the broiler and broil for 2-3 minutes or until the sauce has caramelized and the snap peas are just warmed through.
- Serve with rice and garnish with sesame seeds.
For the Orange Sauce
- Combine all of the ingredients in a small saucepan set over medium heat.
- Whisk and then cook until the sauce has thickened, about 5 minutes. Set aside until ready to use.