Sheet Pan Orange Chicken – Easy, Flavorful, and Better Than Takeout!

If you love the sweet and tangy flavors of takeout orange chicken but want a healthier, hassle-free version, this Sheet Pan Orange Chicken is exactly what you need. It’s packed with fresh, zesty flavors and made with minimal oil, all while keeping that signature crispy texture. Plus, it comes together in just 25 minutes, making it perfect for a busy weeknight dinner.

this Recipe

Why You’ll Love This Recipe

Quick & Easy

• Ready in just 25 minutes from start to finish
• Uses one sheet pan, making cleanup a breeze

Healthier Than Takeout

• Baked instead of deep-fried for a lighter meal
• Made with real orange juice for fresh, citrusy flavor

Perfectly Crispy

• A simple egg and flour coating gives the chicken a light, golden crust—no frying needed

Family-Friendly

• Mild, sweet flavors with an optional kick from red pepper flakes
• Kid-approved and great for meal prep

Ingredients & Substitutions

For the Chicken

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 large egg, beaten
• ⅓ cup (42g) all-purpose flour
• 2 cups (240g) sugar snap peas

For the Orange Sauce

• ½ cup (120ml) fresh 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)

Substitutions & Notes

• Swap flour with cornstarch for a gluten-free option
• Use shrimp, tofu, or even cauliflower for a vegetarian-friendly version
• Reduce sugar or replace it with honey for a lower-sugar alternative
• Try other vegetables like broccoli, bell peppers, or carrots instead of snap peas

Step-by-Step Instructions

Prep & Coat the Chicken

Preheat your oven to 400°F (200°C) and lightly grease a rimmed baking sheet with olive oil spray.

In a large bowl, toss the chicken pieces with the beaten egg until evenly coated. In a separate bowl, season the flour with a little salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, and place on the baking sheet. Lightly spray with olive oil to help with crispiness.

Bake the Chicken

Bake for 10 minutes, then flip the chicken pieces. Bake for another 5 minutes while you prepare the sauce.

Make the Orange Sauce

In a small saucepan over medium heat, whisk together orange juice, sugar, soy sauce, rice wine vinegar, garlic, ginger, and red pepper flakes. In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon water to make a slurry. Stir it into the sauce and cook for about 5 minutes until thickened.

Broil for the Perfect Finish

Add the snap peas to the sheet pan and drizzle over the sauce. Toss to coat everything evenly. Place the pan about 6 inches from the broiler and broil for 2-3 minutes, just until the sauce caramelizes slightly and the snap peas are warmed through.

Serve and Enjoy

Serve the orange chicken over rice and garnish with sesame seeds. Enjoy immediately for the best flavor and texture.

Expert Tips & Tricks

Best Practices

• Use freshly squeezed orange juice for the best flavor
• Dry the chicken pieces with a paper towel before coating them with egg and flour to help the coating stick better
• Preheat the oven fully before baking to ensure even cooking

Common Mistakes

• Don’t overcrowd the pan, as this can prevent the chicken from getting crispy
• Keep an eye on the broiler to avoid burning the sauce

Time-Saving Tips

• Make the orange sauce ahead of time and store it in the fridge for up to 3 days
• Use pre-cut chicken and store-bought grated ginger and garlic to cut down on prep time

Serving Suggestions

Pairings

This dish pairs beautifully with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb option.

Presentation Ideas

Garnish with sesame seeds, thinly sliced green onions, or extra orange zest for a pop of freshness.

Beverage Pairings

Enjoy this meal with a light, crisp white wine like Sauvignon Blanc or a sparkling citrus-infused mocktail.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to two days.

Reheating Methods

For best results, reheat in a 350°F oven for 5-7 minutes or in a skillet over medium heat. Avoid microwaving, as it can make the chicken soggy.

Frequently Asked Questions

Can I Make This Recipe Gluten-Free?

Yes, simply swap the all-purpose flour for cornstarch and use gluten-free soy sauce.

What If I Don’t Have Fresh Orange Juice?

Bottled orange juice works, but fresh juice provides the best flavor.

How Can I Make This Dish Spicier?

Add extra red pepper flakes or a dash of Sriracha to the sauce.

Variations & Customizations

Dietary Adaptations

Make this dish vegetarian by swapping chicken for tofu or cauliflower. Use coconut aminos instead of soy sauce for a lower-sodium option.

Flavor Twists

Try adding a touch of honey for a deeper caramelized sweetness. Add sesame oil to the sauce for a richer flavor.

Seasonal/Holiday Versions

For a festive twist, add pomegranate seeds or a sprinkle of cinnamon for a warm winter variation.

More Delicious Recipes to Try

If you love easy, flavorful dishes, check out these tasty recipes:

• Valentine’s Day Stuffed Mushrooms – A delicious, bite-sized appetizer perfect for any occasion
• Heart-Shaped Caprese Skewers – A fresh and elegant way to start a meal
• Mini Spinach and Feta Puffs – A crispy, cheesy treat that’s always a crowd-pleaser

Find even more inspiration on my Pinterest: Cooking With Callie Recipes

Give this recipe a try and let me know in the comments how it turned out. I’d love to see your creations!

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