Above all, this is up there with some of my top most-loved recipes to date. We absolutely adore this orange ginger chicken! I mentioned this in my Sunday post, but only my brothers, Kai and Red, and Red’s girlfriend, Hailey, were here in Colorado last week. The rest of the family went back to their daily lives. So last week was special with just those three here. I was finally able to make them all the foods they love. Lots of ramen, coconut shrimp, and now, this chicken recipe, which they said was “so good”. Red sent me a text message saying this, “That chicken last night was so good. Really awesome flavor!”. Woohoo! Red doesn’t send many messages, ever, so I knew this recipe was GOOD. And what’s even better, aside from the yumminess of this dish, is just how easy it is to prepare. Meaning we can ALL make and enjoy this take-out-style dinner. I know you will all love this one!
The details
Step 1: start the chicken Start with the chicken. I use cubed raw skinless chicken breasts or chicken thighs, or use a mix of the two as I do. Toss the cubed chicken with a mix of fresh orange zest and black pepper. Then add flour and toss again. The flour allows the chicken to get crispy in the oven. It’s a small amount, so just a very light coating. It’s not a fully bready chicken but breaded just enough so the sauce can stick nicely to the chicken. Place chicken up with a side of broccoli on a baking sheet to bake. It takes maybe 20 minutes to cook. Step 2: the orange sauce This really is the heart of the recipe. The sauce brings all the flavor. Start with lots of fresh orange zest and juice. Yes, you can use pre-squeezed orange juice, but with citrus now in season, I would highly recommend fresh juice. Nothing can compare! I used clementines, which made the sauce so yummy. Use whatever oranges you have on hand or whatever looks best at the grocery store. In a small bowl, mix the orange juice with tamari (or soy sauce), vinegar, and honey. Then, fresh ginger, garlic, chili paste, and a drizzle of toasted sesame oil. The honey replaces the sugar usually found in orange chicken. It works perfectly, and I love the small amount of flavor it adds to the sauce. For heat, chili paste is the secret. I use gochujang, a Korean chili paste. The Mother in Law’s brand is my favorite, I get the original flavor from Whole Foods. Lastly, mix in a small amount of cornstarch or flour, then simmer the sauce on the stove to help it thicken. Step 3: toss the chicken and the sauce Pour the sauce over the baked crispy chicken and cook the chicken in the sauce. What happens is that the coating soaks up all the sauce. It’s so delish. Step 4: add rice and enjoy I always serve the chicken, sauce, and broccoli over steamed rice (I make mine with bone broth for extra protein). Top with lots of green onions and a sprinkle of toasted sesame seeds. The boys (and Hail’s) all agreed that this dish is “fire.” In their language, which in their language means REALLY GOOD. That should tell you what you need to know right there. This is certainly a must-try recipe. Looking for other busy weeknight-night recipes? Try these! Garlic Butter Shrimp Pad Thai Dan Dan Noodles Thai Drunken Noodles 25 Minute Chili Oil Egg Ramen One Skillet Saucy Chicken Tortilla Enchilada Rice Bake Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes One Skillet Cheesy Green Chile Chicken Lastly, if you make this Sheet Pan Chili Ginger Orange Chicken and Broccoli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
