Name: Sticky Orange Chicken and Broccoli Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 4 cups fresh broccoli florets, cut into similar-sized pieces; 2 tablespoons neutral oil, divided; 1/2 teaspoon fine salt, divided; 1/4 teaspoon black pepper, divided; 3/4 cup orange juice; 1 teaspoon finely grated orange zest; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons packed light brown sugar; 1 tablespoon rice vinegar; 2 garlic cloves, minced; 1 teaspoon finely grated fresh ginger; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 tablespoon sliced green onion, optional

Unbreaded roasted chicken thighs and broccoli lightly coated in orange sauce

Orange juice, a little brown sugar and fresh ginger make a bright, savory-sweet coating for this sheet pan dinner. The chicken and broccoli roast first, while the sauce thickens in a small saucepan. Tossing everything together at the end keeps the sugary sauce from scorching in the oven.

This is an unbreaded version of orange chicken. There is no batter to mix and no pot of frying oil: just bite-size thigh pieces, broccoli with browned tips, and enough orange sauce to coat them. Serve it as it is, or spoon it over rice to catch the extra sauce.

Why the sauce goes on last

The oven needs to be hot enough to roast the broccoli and cook the chicken efficiently. A sweet sauce can darken too quickly at that temperature, especially around the edges of the pan. Making it separately gives you more control over the consistency and lets the chicken cook without sitting in a puddle of orange juice.

Cornstarch provides the light cling. Stir it into cold water before adding it to the simmering sauce; sprinkling the dry starch straight into hot liquid can leave lumps. A brief bubble thickens it, and a small splash of water loosens it if it gets too concentrated.

Raw chicken thighs, broccoli, orange juice, garlic, ginger and orange sauce ingredients

What you will need

Boneless, skinless thighs stay tender during roasting. Cut them into roughly 1-inch pieces, trimming away any large pockets of fat. Fresh broccoli works best here because it releases less water than frozen florets. Keep the florets similar in size so the little ones do not burn while the large ones are still firm.

Use orange juice you enjoy drinking, plus finely grated zest for a stronger citrus aroma. Grate only the colored peel, leaving the bitter white pith behind. Reduced-sodium soy sauce supplies salt and savory depth, rice vinegar balances the sweetness, and garlic and ginger keep the sauce from tasting like an orange syrup.

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 cups fresh broccoli florets, cut into similar-sized pieces
2 tablespoons neutral oil, divided
1/2 teaspoon fine salt, divided
1/4 teaspoon black pepper, divided
3/4 cup orange juice
1 teaspoon finely grated orange zest
2 tablespoons reduced-sodium soy sauce
2 tablespoons packed light brown sugar
1 tablespoon rice vinegar
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon sliced green onion, optional

How to make it

Heat the oven to 425°F. Set out a large 18-by-13-inch rimmed sheet pan. Pat the chicken dry with paper towels; do not rinse it. Cut the chicken and broccoli into the sizes listed.
Toss the chicken with 1 tablespoon oil, 1/4 teaspoon salt and half the pepper. On the other side of the pan, toss the broccoli with the remaining oil, salt and pepper. Spread both in a single layer with space between pieces. Use a second pan if crowded. Wash hands and clean surfaces that touched raw chicken.
Roast for 20–25 minutes, turning the chicken and stirring the broccoli after about 12 minutes. Check several of the largest chicken pieces with an instant-read thermometer; all must reach 165°F. If the broccoli finishes first, transfer it with clean utensils to a clean bowl while the chicken continues cooking. Any broccoli that has touched raw chicken or its juices must also reach 165°F before removal.
Meanwhile, combine the orange juice, zest, soy sauce, brown sugar, vinegar, garlic and ginger in a small saucepan. Bring to a simmer over medium heat and cook for 2 minutes, stirring to dissolve the sugar.
Stir the cornstarch and cold water together until smooth. Whisk the slurry into the simmering sauce. Bring it back to a gentle bubble and cook for 1–2 minutes, stirring, until lightly thickened. Add a splash of water if it becomes too thick. Keep this sauce separate from raw chicken.
Once the chicken reaches 165°F, transfer the cooked chicken and broccoli to a clean bowl. Toss with enough warm sauce to coat, then add the remaining sauce to taste. Serve promptly, with green onion if using.

Orange garlic and ginger sauce thickened separately in a saucepan

A few details that make a difference

Give the pan some breathing room. A crowded pan traps steam. An 18-by-13-inch rimmed pan is a useful starting point, but use two pans if your broccoli takes up more space. Rotate their positions if they are on different oven racks.

Check the chicken, not just the clock. Thigh pieces can be uneven even after careful cutting. Test several of the largest pieces through the side into the center, without letting the thermometer touch the hot pan. They must reach 165°F. Brown edges alone are not a doneness test.

Do not overcoat the broccoli. Start with enough sauce to lightly cover the food and add more to taste. Roasted broccoli softens once coated, so serve soon after tossing rather than leaving it to sit in the sauce.

Questions about this recipe

Can I use chicken breast? Yes, but breast pieces can dry out faster. Cut them evenly and begin checking earlier; the safe finishing temperature is still 165°F. If broccoli has touched raw chicken or its juices, it must also reach 165°F before removal.

Is this crispy orange chicken? No. Without breading or frying, the chicken will be tender with some browned edges. The broccoli may have crisp tips before it is coated, but the finished dish is saucy rather than crunchy.

Can I make the sauce ahead? Yes. Cool it promptly and refrigerate in a covered container. Rewarm gently, stirring in a little water if needed, before tossing with freshly cooked chicken and broccoli. Keep prepared sauce away from raw poultry and its utensils.

What should I serve alongside it? Plain rice, noodles or a simple cucumber salad work well with the orange sauce. Any rice or noodles are separate from the recipe quantities and cooking time below.

Orange chicken thigh pieces and roasted broccoli served in a white bowl

Storing and reheating

Use fresh broccoli and fully thawed chicken. The chicken is unbreaded, so expect tender roasted pieces, not a fried coating. Cooking time varies with piece size and oven; 165°F is the required chicken temperature. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Optional rice is not included in the ingredients or cooking time.

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