Sheet Pan Orange Chicken
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
257 kcal
-
Course
Main Course
-
Cuisine
Chinese
Sheet Pan Orange Chicken
Report
This sheet pan orange chicken is just as good as takeout. It's packed with fresh ingredients and quick to make.
Share:
Ingredients
For the Chicken
- 1 pound chicken cut into 1” pieces, 450g
- 1 egg beaten, large
- ⅓ cup all-purpose flour 42g
- 2 cups sugar snap peas 240g
For the Orange Sauce
- ½ cup orange juice 120ml
- ¼ cup granulated sugar 50g
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- ½ teaspoon red pepper flakes optional and to taste
Instructions
For the chicken:
- Preheat the oven to 400 degrees F / 200 degrees C 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.
- Combine all of the sauce ingredients in a small saucepan set over medium heat. Whisk and then cook until the sauce has thickened. It takes about 5 minutes.
- 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. Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- Use freshly squeezed orange juice. It gives the best flavor. Bottled juice works too.
- Keep an eye on the chicken and snap peas under the broiler to avoid burning.
- Ensure all chicken pieces are about the same size for even cooking.
- Dry the chicken pieces with a paper towel before coating them with egg and flour to help the coating stick better.
- Make sure the oven is fully preheated before baking to ensure even cooking.
- Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165 degrees F / 74 degrees C before serving.
- Let the sauce sit for a few minutes after cooking to thicken slightly before adding to the chicken.
- Store - Keep leftovers in an airtight container in the fridge for up to two days
- There are 5 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.02g
(1%)
Cholesterol
113mg
(38%)
Sodium
441mg
(18%)
Potassium
544mg
(12%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
230IU
(5%)
Vitamin C
17mg
(19%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 441mg | 18% |
| Potassium | 544mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
