Sheet Pan Orange Ginger Chicken and Vegetables

A colorful assortment of roasted vegetables and chicken on a baking sheet, including carrots, broccoli, red onions, orange slices, and herbs.

4.88 from 8 votes

Sheet Pan Orange Ginger Chicken and Vegetables

🍊🥦🥕 Fast, EASY, HEALTHY, sheet pan recipe that's loaded with great orange ginger flavor! A high protein + high fiber flexible recipe that’s perfect for busy weeknights! It keeps well so leftovers are great for lunches the next day or use this as a meal prep recipe! 💪🏻

Prep Time10

Cook Time15

Total Time25

Course: 30-Minute Meals

Cuisine: Asian

Keyword: baked ginger chicken, ginger sauce for chicken, ginger soy chicken, orange ginger chicken

Servings:

Calories: 298cal

Author: Averie Sunshine

Equipment

Large Baking Sheet

Ingredients

1 to 1.5 pounds boneless skinless chicken breast diced into bite sized pieces (boneless skinless chicken thighs may be substituted)
2 to 3 cups broccoli florets
1 cup sugar snap peas
1 ½ 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 (sub with extra soy sauce if you don't have fish sauce; noting soy sauce is thinner so you may have some pooling on your baking sheet)
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

Instructions

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. All ovens vary, and based on how full your sheet pan was, always cook until everything is done in your oven, however long that takes.
Optionally garnish with orange slices, cilantro, and serve immediately.

Notes

Storage: Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that the veggies will become softer after freezing, thawing, and reheating. Reheat gently in the microwave.

Nutrition