A weekend dinner with great flavor, you’ll fall for it Orange Chicken with Brussels Sprouts.
I was a little hesitant when I first made this dish because I don’t trust pasta dinners to fulfill my favorite flavors, but this one blew me away with its flavor. The umami-rich sauce does a lot of work, thanks to a combination of orange, honey, fresh ginger, soy sauce and sriracha. Toss with the chicken and sprouts and then roast in the oven for about 30 minutes.
I like to serve it over a bed of cooked rice (you can use white or brown!), which does a great job of soaking up some of the extra sauce so that you get some spice and sweetness in every bite.
Ingredients
- Boneless, skinless thighs
- Avocado oil
- Ground sesame oil
- Tamari
- Sriracha
- Honey
- Garlic
- Fresh ginger
- Navel Orange
- Chinese Five-Spice Powder
- Brussels sprouts
- kosher salt
- Freshly ground black pepper
- Roasted sesame seeds
- Green onions
- Steamed white or brown rice
Step-by-step:
step one: preheat the oven
Place an oven tray in the third quarter of the oven and preheat to 425°F.
second step: prepare the chicken
Place the thighs on a large plate. Add the avocado oil, sesame oil, tamari, sriracha, honey, garlic, ginger, orange zest, orange juice, and five-spice powder. Using your hands, massage the sauce into the chicken to coat well, about 2 minutes.
step three: add the brussels sprouts
Add the Brussels sprouts to the same pot, season with salt and pepper, and toss until the sprouts are completely covered in the sauce. Mix the chicken and sprouts in a single layer so that the chicken does not sit on top of the sprouts.
step four: cook the chicken and sprouts
Bake for 25 to 30 minutes, flipping the Brussels sprouts halfway through, until the chicken is golden brown and the internal temperature reaches 165°F, and the sprouts are tender and caramelized around the edges.
step five: let the chicken rest
Remove from the oven and let stand for 5 minutes until the juices run clear. Drizzle the juices over the chicken. Garnish with chopped green onions and sesame seeds.
step six: serve and enjoy
To serve, pour the cooked rice into a small bowl. Arrange the chicken and Brussels sprouts on top of the rice and pour the juices all over the pan. Top with a little more sriracha, if desired, and enjoy!
Recipe FAQs:
This is a wonderful blend of spices made from star anise, Sichuan peppercorns, fennel seeds, cinnamon and cloves. It is widely used in Chinese cooking and adds a lot of flavor to this dish.
I haven’t tried this recipe with anything other than chicken thighs, but I think it would taste great with salmon or pork. That said, you may need to adjust the cooking time.
Yes! Soybeans work well (just note that they won’t be gluten-free). You can also use coconut aminos, but just note that the taste will be slightly different.
The next time you’re looking for a weeknight dinner recipe, I hope you’ll give this Ginger-Orange Chicken Sheet Pan with Brussels Sprouts a try. Leave a comment below and let me know what you think!!
Want a cheaper chicken dinner? try these!
Chicken and sesame rice in a pan
Oven Roasted Chicken with Lemon White Beans
Sriracha Chicken Stir Fry
Orange Chicken with Brussels Sprouts
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Ingredients
- 2 kilo hard bones skinless thighs, trimmed of excess fat
- 3 tablespoons avocado oil
- 2 teaspoon ground sesame oil
- 1/3 cup tamari
- 2 tablespoons Sriracha, plus extra for service
- 2 tablespoons Honey
- 3 garlic, blood-meat-
- 1 inch fresh ginger, removed and cut into thin matchsticks
- Zest 1/2 navel orange
- Orange juice 1 navel
- 1 teaspoon Chinese five spice powder
- 1 your money Brussels sprouts, sliced ​​and diced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon ground sesame seeds, for garnish
- 1 green onions, slice thinly, for garnish
- steamed white or brown rice, possible, for service
instructions
-
Place an oven tray in the third quarter of the oven and preheat to 425°F.
-
Place the thighs on a large plate. Add the avocado oil, sesame oil, tamari, sriracha, honey, garlic, ginger, orange zest, orange juice, and five-spice powder. Using your hands, massage the sauce into the chicken to coat well, about 2 minutes.
-
Add the Brussels sprouts to the same pot, season with salt and pepper, and toss until the sprouts are completely covered in the sauce. Mix the chicken and sprouts in a single layer so that the chicken does not sit on top of the sprouts.
-
Bake for 25 to 30 minutes, flipping the Brussels sprouts halfway through, until the chicken is golden brown and the internal temperature reaches 165°F, and the sprouts are tender and caramelized around the edges.
-
Remove from the oven and let stand for 5 minutes until the juices run clear. Drizzle the juices over the chicken. Garnish with chopped green onions and sesame seeds.
-
To serve, pour the cooked rice into a small bowl. Arrange the chicken and Brussels sprouts on top of the rice and pour the juices all over the pan. Top with a little more sriracha, if desired, and enjoy!
FOOD
Food photography and styling by Eat Love Eats.
The post Sheet Pan Ginger-Orange Chicken with Brussels Sprouts appeared first on The Defined Dish.