5 from 12 votes
Sheet Pan Orange Chicken
Sheet Pan Orange Chicken features bite-sized chicken pieces coated lightly in flour and baked with sugar snap peas on a single sheet pan. The chicken is finished with a homemade orange sauce combining fresh orange juice, sugar, soy sauce, rice wine vinegar, garlic, ginger, and optional red pepper flakes, broiled briefly to caramelize the sauce and warm the vegetables. The result is tender chicken with a glossy, tangy-sweet glaze and crisp snap peas.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
413 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 413
% 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.