orange sesame chicken bowls

with broccoli
4.67 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • ¼ cup olive oil, divided
  • 4 cups broccoli florets (about 16 ounces)
  • cup water
  • 2 tablespoons cornstarch
  • 1 navel orange, zest and juice (about 2 teaspoons zest + 1/3 cup orange juice)
  • 3 tablespoons low-sodium soy sauce (or tamari or coconut aminos)
  • ½ teaspoon chili garlic sauce (or Sriracha)
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame seeds, toasted
  • 2 cups basmati rice, cooked


  • Preheat oven to 400°F.
  • Add 2 lbs. chicken breast pieces to a non-stick sheet pan (or line sheet pan with aluminum foil or parchment paper for easier cleanup) and season liberally with salt and pepper. Drizzle with 2 tablespoons oil and toss to coat, making sure the chicken pieces are evenly distributed on sheet pan.
  • On a separate sheet pan, scatter 4 cups broccoli and season liberally with salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to coat.
  • Roast chicken in the oven for 15 minutes, until cooked through.
  • In the meantime, prepare the sauce. In a small bowl, add the ⅓ cup water and 2 tablespoons cornstarch; mix to combine, making a slurry. (this will thicken the sauce) In a small bowl add the orange zest and juice from 1 orange, 3 tablespoons soy sauce, ½ teaspoon chili garlic sauce, 2 tablespoons brown sugar, and 2 tablespoons rice wine vinegar; whisk to combine then transfer to a large skillet. 
  • Bring sauce to a simmer for 3-5 minutes, until thickened. Cover to keep warm.
  • Once chicken and broccoli are finished, remove from oven. Add the cooked chicken to the orange sauce and toss to fully coat. Scatter 2 teaspoons toasted sesame seeds over the top.
  • Serve sauced chicken and roasted broccoli warm over rice, other grains, or cauliflower rice.


  • Serve bowls alongside fresh fruit like pineapple or mango or a bagged Asian Salad/Slaw mix to complete this meal.


  • Vegetarian: Instead of chicken, use extra-firm tofu (drained well). Dice and coat in olive oil, salt, pepper, and 1 tablespoon cornstarch before roasting on sheet pan.
  • Grains: You can swap the basmati rice for brown rice, quinoa, farro, or cauliflower rice.
  • Gluten-Free: Swap out soy sauce for tamari or coconut aminos.


  • Sauce can be made in advance and stored in an airtight container in the fridge for up to 3 days.


Shortcut: I really like the Trader Joe’s frozen rice that you can toss in the microwave.


Calories: 544kcal | Carbohydrates: 63g | Protein: 39g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 510mg | Potassium: 898mg | Fiber: 3g | Sugar: 7g | Vitamin A: 481IU | Vitamin C: 70mg | Calcium: 76mg | Iron: 2mg