Sheet Pan Orange Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Asian
Sheet Pan Orange Chicken
Description
This recipe prepares chicken cut into uniform 1-inch pieces, which are first coated with beaten egg and lightly floured before arranging on a greased baking sheet. The chicken bakes at 400°F, flipping halfway through, ensuring a lightly crispy exterior and cooked interior. Sugar snap peas are added partway through baking to maintain their fresh crunch.
The orange sauce is a balanced blend of freshly squeezed orange juice, sugar, soy sauce, rice wine vinegar, garlic, and ginger. Cornstarch is used to slightly thicken the sauce on the stove before it is drizzled over the chicken and snap peas. The dish finishes under the broiler, caramelizing the sauce to add depth and warmth to the flavor.
The chicken is best served with steamed rice and garnished with sesame seeds for a wholesome meal combining sweet, tangy, and umami elements alongside fresh vegetables.
Ingredients
For chicken:
- 1 pound chicken cut into 1 inch pieces
- 1 egg beaten, large
- 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 garlic grated
- 1 teaspoon ginger grated
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 413kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 153mg | 51% |
| Sodium | 541mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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