orange sesame chicken bowls

with broccoli

5 from 1 vote

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Preheat oven to 400°F.
Add 2 lbs of 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 olive oil and toss to coat, making sure the chicken pieces are evenly distributed on sheet pan.
On a separate sheet pan, scatter 4 cups of broccoli and season liberally with salt and pepper. Drizzle with the remaining 2 tablespoons of 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 of cornstarch and mix to combine, making a slurry. (this will thicken the sauce) In the same bowl add the orange zest and juice of 1 orange, 3 tablespoons of soy sauce, ½ teaspoon of chili garlic sauce, 2 tablespoons of brown sugar, and 2 tablespoons of rice wine vinegar; whisk to combine then transfer to a large skillet.
Bring sauce to a simmer for 3-5 minutes, until sauce has 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 of 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.

Vegetarian: Instead of chicken, use extra-firm tofu (drained well). Dice and coat in olive oil, salt & pepper, and a tablespoon of cornstarch before roasting on sheet pan.
Grains: You can swap the basmati rice for brown rice, quinoa, farro, or cauliflower rice.

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