Sheet Pan Orange Chicken With Veggies
Do you like good, home-cooked food and low-mess cooking? Then sheet pan meals might be for you!
What is a sheet pan meal? It’s generally a complete meal that is prepared and cooked on the same pan. Sheet pan meals are cooked on shallow, wide pans (think a cookie sheet), which encourage even cooking and browning.
Since everything is cooked on one pan, there’s only one pan to clean! And if you line the pan with parchment paper, this low-mess meal is even easier to clean up.
Think of a sheet pan meal as a thank-you to yourself on a busy weeknight, when you’re scrambling to come up with something for dinner.
This sheet pan dinner recipe is for a Chinese takeout favorite: Orange chicken.
Orange chicken usually consists of breaded and fried chicken, tossed in a sweet-tangy orange sauce. This recipe is for a healthier version of the deep fried classic: The chicken is baked, not fried, and veggies are added to round out the meal.
This takes about 15 minutes prep and 20 minutes in the oven. Here’s the process, in a nutshell:
- Make orange sauce
- Chop veggies
- Cook chicken and veggies on a sheet pan
- Garnish and serve with rice
About The Orange Sauce
This super simple orange sauce is made with a base of Dorothy Lynch Dressing & Condiment. Only a few additional ingredients are needed to make a sweet-tangy orange sauce that is reminiscent of Chinese restaurant orange sauce.
Half of the sauce is used to coat the chicken and vegetables while cooking – and the other half is used to top the dish after it’s done cooking. (Trust me: You’ll want to drizzle on lots of this addictive sauce!)
Dorothy Lynch Dressing & Condiment is gluten-free and available in Home Style and Light & Lean. I used the Home Style for this recipe.
This versatile dressing is made in the Midwest, and is available for purchase at Hy-Vee, Walmart, and online. Check out these other recipes using Dorothy Lynch Dressing & Condiment:
- Peanut ramen salad
- Grilled club sandwiches
- Breakfast croquettes
- Game day pulled pork nachos
- Mexican ground beef skillet
- And more recipes are available at www.dorothylynch.com
- 1 lb. boneless, skinless chicken breast tenders
- 3 carrots, peeled and cut into small chunks
- 1 red onion, chopped
- 4 cups broccoli florets
- 1 small zucchcini, cubed
- Olive oil
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Cooked white rice, for serving
For orange sauce
- 1 cup Dorothy Lynch Dressing & Condiment
- 3/4 cup orange juice
- 2 tablespoons corn starch
- 1/2 teaspoon garlic powder
- 1/4 cup brown sugar
- Prepare the orange sauce: Whisk the orange sauce into the into the orange juice until dissolved. Combine all sauce ingredients into a medium-sized saucepan. Bring to a simmer and cook until sauce is thickened, about 5 minutes. Set aside.
- Preheat oven to 400 degrees F. Drizzle carrots with about 2 teaspoons of olive oil. Place on a parchment paper-lined baking sheet. Bake for 5 minutes to give carrots a head start on cooking.
- Remove carrots from oven. Place the onion, broccoli, and zucchini on separate corners of the baking sheet. Place chicken in the middle in a single layer. Drizzle everything (except the carrots) with a bit of olive oil. Spoon on half of the orange sauce and stir around (or use your hand) to evenly distribute sauce.
- Bake for 20 minutes, until chicken is cooked through (use a food thermometer to ensure the inside of the chicken registers 165 degrees F). Cut chicken into bite-sized pieces.
- Mix everything together, sprinkle with sesame seeds, and serve over rice with extra sauce drizzled on top. Top with chopped green onions.