Sheet Pan Orange Chicken

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Craving a quick and delicious dinner? This sheet pan orange chicken is your go-to recipe! It’s an easy, homemade orange chicken that’s perfect for busy weeknights.

Post includes Weight Watchers points.

 

A plate of sheet pan orange chicken served over rice and sugar snap peas, garnished with sesame seeds and green onions on a wooden cutting board, with a wooden bowl of green onions and another of rice in the background.

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This sheet pan orange chicken is the perfect solution to those weeknight dinner dilemmas! This dish is packed with flavor and comes together in just 20 minutes of cooking time. Plus, everything cooks on a single sheet pan for minimal cleanup.

Homemade orange chicken

With tender chicken pieces, crispy snap peas, and a mouthwatering homemade orange sauce, this recipe is fuss-free, and all done in a sheet pan. You can attend to homework or other household chores while it cooks.

This easy orange chicken recipe offers a tangy, slightly spicy takeout favorite. Customize it with your favorite veggies, or make it gluten-free with simple swaps. Impress your family with a homemade meal that’s both simple and healthy.

Love takeout classics like honey sesame chicken and air fryer chicken fried rice? Our family loves them too. You’ll be surprised how quickly you can make them at home!

A hand using chopsticks to pick up a piece of orange chicken from the plate, showing a close-up of the dish with rice and sugar snap peas on the side.

Why Make This Recipe

  • Easy and convenient – Everything cooks on one sheet pan, making cleanup so minimal.
  • Flavorful and healthy – The homemade orange sauce is full of fresh flavors and just the right amount of sweetness and spice level.
  • Versatile with what you have on hand – Swap out the veggies or use chicken thighs.

Ingredient Notes

For the chicken:

  • Chicken – I’m using chicken breasts, but thighs would also be delicious.
  • Egg – Helps the flour stick to the chicken to create a thin, crispy coating.
  • All-purpose flour – Creates a thin crust on the outside of the chicken.
  • Sugar snap peas – I love snap peas, but broccoli or snow peas would also work in this recipe.

For the orange sauce:

  • Orange juice – Freshly squeezed is preferred but bottled works as well.
  • Granulated sugar – Sweetens the sauce.
  • Soy sauce – Adds a bit of umami and saltiness.
  • Rice wine vinegar – Adds sweetness and acidity to enhance the orange flavor.
  • Cornstarch – Thickens the sauce to create a glaze.
  • Garlic – Adds great flavor and balances the sauce.
  • Ginger – Adds a nice zing and rounds out the sauce.
  • Red pepper flakes – Optional, adds just a hint of spice.

Handy Tip: Use Good Kitchen Tools!

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How To Make Easy Orange Chicken Recipe

Get complete ingredients list and instructions from the recipe card further below. 

Raw chicken pieces coated in flour on a used baking sheet, ready to be baked.

Step 1 – Preheat the oven to 400 degrees F / 200 degrees C. Prepare baking tray. Coat the chicken pieces. Place the chicken on the baking sheet. Spray the coated chicken lightly with olive oil spray. 

Baked chicken pieces on a baking sheet showing a golden-brown crust from the oven.

Step 2 – Bake for 10 minutes. Flip the chicken and bake for another 5 minutes.

A small saucepan containing a dark, thick orange sauce with a wooden handle.

Step 3 – Combine all of the sauce ingredients in a small saucepan set over medium heat. Whisk and then cook until the sauce has thickened. It takes about 5 minutes. Set aside until ready to use. 

Final prepared dish on a baking sheet showing baked chicken pieces coated in orange sauce alongside roasted sugar snap peas.

Step 4 – Add the snap peas to the sheet pan and then drizzle over the sauce. Toss to combine. Broil for 2-3 minutes. Serve and enjoy!

Tips For Success

  • Use freshly squeezed orange juice. It gives the best flavor. Bottled juice works too.
  • Keep an eye on the chicken and snap peas under the broiler to avoid burning.
  • Ensure all chicken pieces are about the same size for even cooking.
  • Dry the chicken pieces with a paper towel before coating them with egg and flour to help the coating stick better.
  • Make sure the oven is fully preheated before baking to ensure even cooking.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165 degrees F / 74 degrees C before serving.
  • Let the sauce sit for a few minutes after cooking to thicken slightly before adding to the chicken.
Close-up view oforange chicken served on a white plate with rice and sugar snap peas, presented on a wooden cutting board.

Delicious Variations 

  • Spicy Orange Chicken – Add extra red pepper flakes or a splash of sriracha to the sauce.
  • Different Veggies – Swap snap peas for broccoli, bell peppers, or snow peas.
  • Gluten-Free – Use cornstarch instead of flour and tamari or coconut aminos instead of soy sauce.

Prep And Storage

  • Prep Ahead – Prepare the sauce and cut the chicken ahead of time to save time on busy nights.
  • Store – Keep leftovers in an airtight container in the fridge for up to two days
  • Freeze – I don’t recommend freezing as the sauce may separate when reheated.

FAQs 

What is orange chicken sauce made of?

Orange chicken sauce is made from a mix of orange juice, granulated sugar, soy sauce, and rice wine vinegar. Cornstarch thickens the sauce, while garlic and ginger are for flavor. Optional red pepper flakes give it a hint of spice.

Is orange chicken spicy?

Orange chicken is typically not very spicy. However, it can have a slight kick if red pepper flakes or other spicy ingredients are added. The level of spiciness can be adjusted to suit your taste.

How to thicken up orange chicken sauce?

The cornstarch in this recipe is used to make the sauce thicker. Keep the sauce on medium heat until it thickens to your desired consistency.

Overhead view of a plate of orange chicken served on a bed of white rice and sugar snap peas, sprinkled with sesame seeds, with chopsticks resting on the side, all set on a wooden cutting board.

Similar Recipes

Serve With:

Weight Watchers Points

There are 5 Blue Plan SmartPoints in one serving of this.

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A plate of sheet pan orange chicken served over rice and sugar snap peas, garnished with sesame seeds and green onions on a wooden cutting board, with a wooden bowl of green onions and another of rice in the background.
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5 from 1 vote

Sheet Pan Orange Chicken

This sheet pan orange chicken is just as good as takeout. It's packed with fresh ingredients and quick to make.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main, Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 257kcal
Author: Bintu Hardy

Ingredients

For the Chicken

  • 1 pound (450g) chicken cut into 1” pieces
  • 1 large egg beaten
  • cup (42g) all purpose flour
  • 2 cups (240g) sugar snap peas

For the Orange Sauce

  • ½ cup (120ml) orange juice
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • ½ teaspoon red pepper flakes optional and to taste

Instructions

For the chicken:

  • Preheat the oven to 400 degrees F / 200 degrees C and grease a rimmed baking sheet lightly with olive oil spray.
  • In a large bowl, toss the chicken and beaten egg until the chicken is evenly coated.
  • Add the flour to a separate bowl and season it lightly with salt and pepper.
  • Dip a few pieces of chicken into the flour and then shake off any excess. Place the chicken on the baking sheet and repeat with the remaining chicken pieces. Spray the coated chicken lightly with olive oil spray.
  • Bake for 10 minutes. Flip the chicken and bake for another 5 minutes. Prepare the sauce while the chicken bakes.
  • Combine all of the sauce ingredients in a small saucepan set over medium heat. Whisk and then cook until the sauce has thickened. It takes about 5 minutes.
  • Add the snap peas to the sheet pan and then drizzle over the sauce. Toss to combine.
  • Place the pan about 6 inches from the broiler and broil for 2-3 minutes or until the sauce has caramelized and the snap peas are just warmed through.
  • Serve with rice and garnish with sesame seeds. Store any leftovers in an airtight container in the fridge for up to two days.
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Notes

  • Use freshly squeezed orange juice. It gives the best flavor. Bottled juice works too.
  • Keep an eye on the chicken and snap peas under the broiler to avoid burning.
  • Ensure all chicken pieces are about the same size for even cooking.
  • Dry the chicken pieces with a paper towel before coating them with egg and flour to help the coating stick better.
  • Make sure the oven is fully preheated before baking to ensure even cooking.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165 degrees F / 74 degrees C before serving.
  • Let the sauce sit for a few minutes after cooking to thicken slightly before adding to the chicken.
  • Store – Keep leftovers in an airtight container in the fridge for up to two days
  • There are 5 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 257kcal | Carbohydrates: 25g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 441mg | Potassium: 544mg | Fiber: 1g | Sugar: 15g | Vitamin A: 230IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg

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5 from 1 vote

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