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To make Sheet-Pan Sticky Orange Chicken, gather these key items: - 4 boneless, skinless chicken thighs - 1 cup orange juice (freshly squeezed for best flavor) - 1 tablespoon orange zest - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, minced - 1 teaspoon red chili flakes (optional for spice) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 tablespoon corn starch (optional, for thicker sauce) - Sesame seeds and green onions, for garnish You can easily swap some items in this recipe: - Chicken thighs: Use chicken breasts for a leaner option. - Orange juice: Store-bought juice works if fresh isn't available. - Soy sauce: Tamari is a great gluten-free choice. - Honey: Maple syrup can replace honey for a vegan option. - Sesame oil: Olive oil can be used if you don’t have sesame oil. - Broccoli: Cauliflower or green beans can be good substitutes. - Red bell pepper: Any color bell pepper is fine. To prepare this dish, you'll need: - A sheet pan - Parchment paper (for easy cleanup) - A mixing bowl - A whisk for mixing - A small pot for heating the marinade - A meat thermometer to check chicken doneness These ingredients and tools will help you create a flavorful and easy meal that shines on any table. Enjoy making this delightful dish! To start, you need to make the marinade. Grab a bowl and add the orange juice, orange zest, soy sauce, honey, sesame oil, minced garlic, and minced ginger. If you like some heat, add red chili flakes. Whisk all the ingredients until well mixed. This sauce will bring the chicken to life with sweet and tangy notes. Next, take your chicken thighs and put them in a resealable plastic bag or a shallow dish. Pour half of your marinade over the chicken. Make sure the chicken is covered well. This step is key for good flavor. Seal the bag or cover the dish, then place it in the fridge. Let it marinate for at least 30 minutes. For deeper flavor, you can let it sit overnight. After marinating, preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper to make cleanup easy. Place the marinated chicken on one side of the pan. Pour the leftover marinade into a small pot. If you want a thicker sauce, mix corn starch with a little water and add it to the pot. Heat the marinade on medium, stirring until it thickens slightly. In a bowl, toss the broccoli florets and sliced red bell pepper with a bit of oil, salt, and pepper. Spread them out on the other side of the sheet pan next to the chicken. Bake everything in the oven for 25 to 30 minutes. Make sure the chicken reaches 165°F (74°C) inside. Halfway through, brush some thickened marinade on the chicken for extra flavor. Once done, take the pan out and let it rest for a few minutes. Slice the chicken and drizzle extra thickened marinade over it. For a nice finish, add sesame seeds and green onions on top before serving. Enjoy your meal! Marinating makes your chicken juicy and full of flavor. Use a resealable bag for easy coating. Pour half the marinade over the chicken. Seal the bag and shake gently. Let it sit in the fridge for at least 30 minutes. For even better taste, marinate overnight. The longer it sits, the more intense the flavor. Remember to reserve some marinade for later use. This helps to create a rich sauce while cooking. To bake the chicken just right, preheat your oven to 400°F (200°C). This hot temperature helps caramelize the sugars in the marinade. Place the chicken on one side of the sheet pan. Spread the veggies on the other side. This ensures even cooking for both. Bake for 25-30 minutes until the chicken reaches 165°F (74°C). Brush the chicken with the thickened marinade halfway through. This adds more flavor and keeps it moist. For a beautiful presentation, use a large platter. Place the sticky orange chicken in the center. Arrange the roasted veggies around it for color. Drizzle extra thickened sauce over the chicken for a glossy finish. Sprinkle sesame seeds and sliced green onions on top. This adds a nice crunch and fresh taste. Your dish will look as good as it tastes! {{image_2}} You can swap in any vegetables you love. Try carrots, snap peas, or zucchini. These choices add different tastes and colors. You can also use asparagus or bell peppers for a crunchy bite. Just remember to cut them into similar sizes. This helps them cook evenly with the chicken. If you want heat, add more red chili flakes. You can also use fresh jalapeños or sriracha. Mix a bit of sriracha into the marinade for a kick. This gives the dish a nice spicy twist. Be careful not to add too much spice if you prefer mild flavors. For a vegetarian twist, replace chicken with tofu or tempeh. Marinate them just like the chicken for great flavor. You can also use chickpeas if you want protein. Toss in more veggies, like bell peppers or cauliflower, to make it hearty. Just bake until everything is tender and golden. After your meal, let the sticky orange chicken cool. Place it in an airtight container. Make sure to store it in the fridge. Leftovers can last up to four days. Keep the chicken and veggies together for best flavor. To reheat, use your oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15 minutes or until warmed through. In a microwave, place your food in a microwave-safe dish. Heat in short intervals, stirring in between, until hot. If you want to freeze your leftovers, do it right away. Place cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as possible before sealing. Label the bag with a date. You can freeze them for up to three months. To use, thaw in the fridge overnight before reheating. Yes, you can use many cuts of chicken. Chicken breasts work well, too. They will cook faster, so check them earlier. Bone-in chicken adds flavor but takes longer to cook. Adjust cooking time based on the cut you choose. To thicken the sauce, use corn starch. Mix one tablespoon of corn starch with water. Add this mix to your sauce while heating it. Stir well until it thickens. You can also simmer the sauce longer to reduce it. This will deepen the flavor and make it thicker. Great sides include steamed rice or quinoa. They soak up the sauce well. Roasted or sautéed vegetables like green beans and carrots are tasty too. A simple salad adds freshness and crunch. Choose sides that balance the sweet and savory flavors of the chicken. This blog post covered the key steps for making sticky orange chicken. We talked about ingredients, how to marinate, and cook the dish. I shared tips for a great bake and ideas for variations. Remember to store leftovers properly to enjoy later. This dish is fun to make and serves well. Try it out and adjust as you like. You’ll impress your family and friends with tasty food!

Sheet-Pan Sticky Orange Chicken

Discover the deliciousness of this Sheet-Pan Sticky Orange Chicken recipe that's perfect for busy weeknights! With juicy chicken thighs marinated in a tangy orange sauce and paired with vibrant broccoli and bell peppers, this dish is as easy to make as it is to enjoy. Follow our simple steps for a meal that balances flavor and convenience. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup orange juice (freshly squeezed for best flavor)

1 tablespoon orange zest

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch ginger, minced

1 teaspoon red chili flakes (optional for spice)

2 cups broccoli florets

1 red bell pepper, sliced

1 tablespoon corn starch (optional, for thicker sauce)

Sesame seeds and green onions, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

    In a bowl, whisk together the orange juice, orange zest, soy sauce, honey, sesame oil, minced garlic, minced ginger, and red chili flakes (if using) to create the marinade.

      Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure it's well-coated. Marinate for at least 30 minutes in the fridge (or overnight for more flavor).

        Once marinated, place the chicken thighs on one side of the sheet pan. Pour your remaining marinade into a small pot. If you desire a thicker sauce, combine the corn starch with a little water and add it to the pot. Heat the marinade over medium heat, stirring until it thickens slightly (about 5 minutes).

          In a bowl, toss the broccoli florets and sliced red bell pepper in a bit of oil, salt, and pepper. Spread them out on the other side of the sheet pan alongside the chicken.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C). Brush the chicken with some of the thickened marinade halfway through roasting.

              Remove from the oven and let it rest for a few minutes before slicing. Drizzle any extra thickened marinade over the chicken.

                Garnish with sesame seeds and sliced green onions before serving.

                  Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings

                    - Presentation Tips: Serve the sticky orange chicken on a large platter with the roasted vegetables arranged around it. Drizzle extra sauce over the chicken for a glossy finish and add a sprinkle of sesame seeds and green onions for color.