Name: Sheet Pan Spicy Orange Kung Pao Chicken with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: ¼ cup Florida Orange Juice; 2 tablespoons coconut aminos; 2 teaspoons toasted unrefined sesame oil; 2 teaspoons cornstarch; 2 large garlic cloves, minced; 1½ teaspoons honey (optional); ¾ teaspoon fresh grated gingerroot (optional); ¼ teaspoon red chili flakes, or to taste; 2 scallions, thinly sliced on diagonal, green and white parts separated; 1½ pounds boneless, skinless chicken thighs, cut into large bite-size cubes, patted dry; 3 cups non-starchy vegetables, such as snap peas and cubed red bell pepper; 2 teaspoons neutral oil, such as avocado oil; ¼ cup salted roasted peanuts; Chili-garlic sauce, chili-onion crunch, or peanut sauce; Florida Orange slices or segments

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

Ingredients

¼ cup Florida Orange Juice
2 tablespoons coconut aminos
2 teaspoons toasted unrefined sesame oil
2 teaspoons cornstarch
2 large garlic cloves, minced
1½ teaspoons honey (optional)
¾ teaspoon fresh grated gingerroot (optional)
¼ teaspoon red chili flakes, or to taste
2 scallions, thinly sliced on diagonal, green and white parts separated
1½ pounds boneless, skinless chicken thighs, cut into large bite-size cubes, patted dry
3 cups non-starchy vegetables, such as snap peas and cubed red bell pepper
2 teaspoons neutral oil, such as avocado oil
¼ cup salted roasted peanuts

Optional Toppings

Chili-garlic sauce, chili-onion crunch, or peanut sauce
Florida Orange slices or segments

Instructions

Preheat the oven to 450°F. Line a large, rimmed sheet pan with parchment paper.
In a large bowl, whisk together the Florida Orange Juice, coconut aminos, sesame oil, and cornstarch until the cornstarch is fully dissolved. Whisk in the garlic, honey and ginger (if using), chili flakes, and white part of scallions. Add the chicken and gently toss to coat.
In a medium bowl, toss together the vegetables with the neutral oil to lightly coat.
In a single layer, spread the chicken and vegetables onto the sheet pan. Drizzle the chicken with any remaining sauce from the large bowl.
Roast until the chicken is fully cooked through (165°F internal temperature) and lightly caramelized (browned), about 23 to 25 minutes.
If desired, drizzle with sauce of choice. Sprinkle with the peanuts and scallion greens. If desired, garnish with Florida Orange slices or segments. Pair with your favorite whole grains, like brown rice, and a leafy salad.

Tofu Option

In place of the chicken, swap with 1½ (14-ounce) packages extra-firm tofu, pressed well, cubed, and patted dry. Follow the same instructions otherwise.

Meal-Prep Tip

Roast once and enjoy over the next couple days in grain bowls, wraps or lettuce wraps, quick noodle stir-fries, or salads. Hint: Recipe can be doubled and roasted on 2 sheet pans.