Sheet Pan Orange Ginger Chicken and Vegetables
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Sheet Pan Orange Ginger Chicken and Vegetables — Fast, EASY, HEALTHY, and loaded with great orange ginger flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!
Easy Baked Ginger Chicken Recipe
I love sheet pan recipes because easy, tasty, flavorful meals that are ready in 20 minutes are where it’s at. The chicken is tender, juicy, and infused with lovely orange ginger flavor from orange zest, orange juice, and plenty of ginger.
Additionally, soy sauce, chili garlic sauce, and fish sauce add unami flavor. It’s also a healthy dinner. Bonus points for skinny recipes with lean protein, lots of veggies in the colors of the rainbow, that taste awesome, and that are naturally gluten-free!
I used broccoli, sugar snap peas, carrots, red onions, and garnished with orange slices and cilantro. The vegetables are perfectly crisp-tender which is how I like my veggies.
Because the recipe is made on a sheet pan, cleanup is as easy as tossing away a sheet of foil. The less dishes I have to do on busy weeknights, the happier I am.
These family-friendly weeknight dinners that I can whip up in 15 minutes after late sports practices and lots of homework for my daughter, and after a full day of baking in the kitchen, fast and easy dinners that are not fussy but that satisfy us both are what works.
My daughter even said, “Mom what did you put on this chicken? It has SO much flavor!” <— Success for me right there.
What’s in Orange Ginger Chicken?
To make the orange ginger soy chicken recipe, you’ll need:
- Chicken breasts
- Broccoli florets
- Sugar snap peas
- Carrot slices
- Red onion
- Olive oil
- Soy sauce (use certified gluten-free, if needed)
- Chili garlic sauce
- Fish sauce (use certified gluten-free, if needed)
- Orange juice and zest
- Ground ginger
How to Make Orange Ginger Chicken
Line a sheet pan with foil, then add diced chicken and prepared vegetables. You can line them up in neat rows like I did, or dump everything onto the pan.
Whisk together the ginger sauce for the chicken and veggies, then drizzle over top. Bake at 400F until the chicken is cooked through and the vegetables are crisp-tender.
Can I Use Frozen Vegetables?
No, I recommend using fresh veggies for best results. Although you technically can roast frozen veggies, they always have a weird texture when I roast them. Fresh is best here!
Can I Substitute the Fish Sauce?
If you don’t have fish sauce on hand, you can add a little more soy sauce to the marinade. Note that soy sauce is thinner than fish sauce, so you may wind up with excess liquid on the sheet pan. No big deal!
Tips for Making Orange Ginger Soy Chicken
If you want this the dish to be spicier, add more chili garlic sauce or sprinkle some chili flakes over the top.
You can switch up the vegetables and mix and match based on what your family enjoys or with what you have on hand. Try bell peppers, mushrooms, zucchini, or go with pineapple like I did in this teriyaki sheet pan dinner.
When lining up the veggies on the sheet pan, the rows don’t have to be perfect. Or, you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
- 1 pound boneless skinless chicken breast, diced into bite sized pieces
- 2 to 3 cups broccoli florets
- 1 cup sugar snap peas
- 1 1/2 cups carrot slices (from about 3 medium/large carrots), sliced 1/4-inch thick and on the bias
- 1 medium/large red onion, peeled and sliced into bite-sized wedges
- 3 to 4 tablespoons olive oil
- 2 tablespoons reduced sodium soy sauce
- 1 to 2 tablespoons chili garlic sauce
- 1 tablespoon fish sauce
- 1 teaspoon orange zest
- 1 to 2 tablespoons orange juice
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- orange slices, optional for garnishing
- fresh cilantro, optional for garnishing
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
- On one side, add the chicken in a vertical row, next to it add the broccoli in a vertical row, and continue on with each of the following in vertical rows — the sugar snap peas, carrots, and red onions. The rows don't have to be perfect, and you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
- Evenly drizzle with the olive oil; set aside.
- To a small bowl, add the soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ginger, and whisk to combine. Evenly brush or spoon the mixture over the chicken and vegetables. I concentrated putting more of the mixture on the chicken rather than the vegetables
- Evenly season with salt, pepper, and bake for about 15 to 18 minutes, or until chicken is cooked through and the vegetables are crisp-tender.
- Optionally garnish with orange slices, cilantro, and serve immediately.
Storage: Extra will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 458Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 96mgSodium: 1501mgCarbohydrates: 31gFiber: 12gSugar: 9gProtein: 44g
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