Start by placing a rack in the center of your oven and preheating it to 400°F. Don’t forget to spray a rimmed baking sheet with nonstick cooking spray to prevent sticking.
Prepare the broccoli by placing it on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss everything to coat, then spread it into an even layer on one side of the sheet pan.
Next, let’s get the chicken ready. In a large ziptop bag, combine the Panko breadcrumbs, salt, and pepper. Shake lightly to mix. Then add the chicken pieces, seal the bag, and shake to coat the chicken evenly with the breadcrumb mixture.
Place the coated chicken pieces in a single layer on the open side of the baking sheet. This allows the chicken to get crispy while baking.
Now, bake everything in the preheated oven for about 10 minutes. After that, remove the pan and carefully turn the chicken pieces over. Return the pan to the oven and bake for an additional 5 to 10 minutes, until the chicken is cooked through and the juices run clear when cut.
While the chicken is cooking, prepare the sauce. In a medium saucepan, whisk together the orange zest, orange juice, honey, soy sauce, ginger, and garlic. It’s going to smell amazing!
In a small bowl, mix the water and cornstarch until smooth. Then add this mixture to the saucepan. Bring everything to a boil and cook until the sauce is thickened and reduced, which should take about 3 to 4 minutes.
Taste the sauce (be careful, it’s hot!) and adjust the seasoning as needed. Once the chicken is done, add it to the pot and stir to coat it with the fresh, zesty sauce.
If the broccoli isn’t as crisp as you’d like, spread it over the entire pan (including the space where the chicken was roasting) and return it to the oven until it reaches your desired crispness. I usually leave it in for about 3 more minutes!
Finally, stir the chopped green onions into the pot with the chicken. Serve it all up hot with the roasted broccoli and, if you like, some rice!
