Sheet Pan Orange Chicken

5 from 4 votes

Sheet Pan Orange Chicken

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: baked orange chicken, orange chicken on a sheet pan, sheet pan meals, sheet pan orange chicken breast, trader joes orange chicken

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Ingredients

For chicken:

1 pound chicken cut into 1 inch pieces
1 large egg beaten
⅓ cup all purpose flour
2 cups sugar snap peas

For orange sauce:

½ cup orange juice
¼ cup granulated sugar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
1 teaspoon grated garlic
1 teaspoon grated ginger
½ teaspoon red pepper flakes optional and to taste

Instructions

For chicken:

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.

Nutrition