There’s something instantly satisfying about one-pan dinners: less cleanup, bold flavors, and the kind of weekday magic that gets everyone to the table without fuss. This Sheet Pan Sticky Sweet and Sour Chicken is exactly that kind of meal. It’s vibrant, saucy, and easy to assemble—think juicy chicken bites roasted with crisp-tender veggies and finished with a glossy, tangy sauce that clings to every piece. Serve it over steaming rice and sprinkle with cilantro for a bright finish.

This recipe keeps things simple but full of flavor. You’ll toss the chicken in a light batter, spread it across a sheet pan with colorful peppers, broccoli, and shallots, then bake and baste in a sticky sauce made from sweet chili sauce, low-sodium soy sauce, apple juice, rice vinegar, and a bit of peanut butter to deepen the texture. A touch of jalapeño and fresh garlic gives it a warm note without overpowering the sweet-and-sour balance. It’s a weeknight winner that doubles as a crowd-pleaser for casual dinner parties.

Why this sheet pan dinner works

One pan: prep, roast, and finish the whole meal on a single sheet pan—minimal cleanup and maximum flavor.
Balanced sauce: the sauce hits sweet, tangy, and savory notes while the peanut butter adds body for a glossy finish that adheres to the chicken and veggies.
Customizable heat and veggies: leave the jalapeño out for milder wings or add more for extra kick. Swap in your favorite crunchy vegetables if you like.
Textural contrast: the chicken gets a thin coating from a flour-egg dredge so the sauce clings, while the vegetables roast to tender-crisp perfection.

Ingredients

Note: The recipe and title are fully suitable for a wide range of dietary choices. Follow the ingredient amounts exactly for best results.

▢1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
▢1 egg, beaten
▢1/4 cup all-purpose flour, or gluten-free all-purpose flour
▢1 teaspoon ground ginger
▢1 pinch each kosher salt and black pepper
▢1 cup broccoli florets
▢2 bell peppers, sliced
▢2 shallots, quartered
▢4 tablespoons extra virgin olive oil or sesame oil
▢1 cup sweet Thai chili sauce
▢1/3 cup low sodium soy sauce
▢1/2 cup apple juice
▢1/4 cup rice vinegar
▢1 tablespoon ketchup
▢1 tablespoon creamy peanut butter
▢1 jalapeño, sliced, and seeded if desired
▢2 cloves garlic, grated
▢rice and cilantro, for serving

Equipment

Baking sheet (rimmed) large enough to hold the chicken and vegetables in a single layer
Mixing bowls
Whisk or fork
Measuring cups and spoons
Spatula or tongs
Small saucepan (optional, if you want to reduce the sauce)

Step-by-step Directions

Follow these clear steps in order. I’ve kept the same ingredient amounts and the same overall flow as the original, but rewritten each step so it’s easy to follow in the kitchen.

Preheat and prepare the pan. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it so the chicken and vegetables won’t stick.
Cut and season the chicken. Trim any excess fat from 1 1/2 pounds boneless chicken breasts and cut into 2 inch cubes. Place the chicken cubes in a medium mixing bowl. Add 1 egg, beaten, and toss so each piece is lightly coated.
Dredge the chicken. Add 1/4 cup all-purpose flour (or gluten-free all-purpose flour), 1 teaspoon ground ginger, and a pinch each of kosher salt and black pepper to the bowl with the egg-coated chicken. Toss gently until the flour mixture forms a light coating over each piece.
Arrange the chicken on the sheet pan. Spread the coated chicken in an even layer across one half of the prepared baking sheet, leaving space for the vegetables. Avoid overcrowding so the chicken can roast rather than steam.
Prepare the vegetables. In a separate bowl, combine 1 cup broccoli florets, 2 sliced bell peppers, and 2 quartered shallots. Drizzle with 2 tablespoons of the oil (from the 4 tablespoons) and season lightly with the remaining pinch of salt and pepper. Toss to coat.
Add the vegetables to the pan. Arrange the broccoli, bell peppers, and shallots on the other half of the sheet pan in a single layer. Drizzle any remaining oil over the chicken and veggies so everything has a thin sheen.
Bake until cooked through. Place the sheet pan in the preheated oven and roast for 12–15 minutes, or until the chicken pieces are cooked through and the vegetables are just tender. Chicken should reach 165°F (74°C) internally and have a slight golden edge.
Make the sticky sauce. While the sheet pan is in the oven, whisk together the sauce in a medium bowl: 1 cup sweet Thai chili sauce, 1/3 cup low sodium soy sauce, 1/2 cup apple juice, 1/4 cup rice vinegar, 1 tablespoon ketchup, 1 tablespoon creamy peanut butter, 1 sliced jalapeño (seeded if you prefer less heat), and 2 grated cloves of garlic. Whisk until the peanut butter is fully incorporated and the mixture is smooth.
Finish on the sheet pan. After the initial roasting time, remove the pan from the oven. Pour the prepared sauce evenly over the chicken and vegetables. Use a spatula to toss pieces gently in the sauce so the pieces are coated and the sauce pools slightly on the pan.
Return to the oven and glaze. Slide the sheet pan back into the oven and roast for an additional 8–10 minutes. This allows the sauce to thicken and become sticky, clinging to the chicken and roasting into the vegetables. Keep an eye on it near the end to prevent any burning; a few minutes under the broiler (watching carefully) can add extra caramelization if desired.
Check doneness and rest briefly. Ensure the chicken registers 165°F (74°C). Remove the pan from the oven and let everything rest for 3–4 minutes. The sauce will thicken a bit more as it cools and become glossy and clingy.
Serve. Spoon the Sheet Pan Sticky Sweet and Sour Chicken over hot rice and scatter fresh cilantro on top. Add extra sliced jalapeño if you like more heat. Serve immediately for the best contrast of sticky sauce and roasted texture.

Troubleshooting and tips

Don’t overcrowd the pan. Give the chicken and vegetables space so they roast instead of steaming. If your sheet pan is small, use two pans or roast in batches.
Adjust thickness of the sauce. If you prefer a thicker glaze, pour the sauce into a small saucepan and simmer for 3–5 minutes before adding it to the pan to concentrate flavors and thicken it up.
Make it milder. Remove the seeds from the jalapeño or omit it entirely for a gentler, sweeter profile.
Switch up the veg. Snow peas, asparagus, or carrots all work well roasted alongside the chicken. Just cut to similar sizes so everything cooks evenly.
Oil choices. Extra virgin olive oil gives a subtle fruity note; toasted sesame oil brings nuttiness—both are great, so use whichever you prefer.
Leftovers. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals until warmed through.

Make-ahead and entertaining tips

This recipe scales easily. To feed a crowd, double the ingredients and use two sheet pans so everything roasts evenly. You can also prepare the sauce up to two days ahead; store it chilled and whisk it before using. For a faster weeknight, cut the chicken into smaller pieces so it cooks in less time, but keep the other ingredient amounts the same to maintain sauce balance.

What to serve with it

Steamed jasmine or basmati rice for soaking up the sticky sauce.
Quick pickled cucumber slices to add a bright, acidic contrast.
Lightly dressed greens or a crunchy slaw for freshness and texture.

Flavor variations

For a nutty lift, sprinkle toasted sesame seeds or chopped peanuts over the finished dish.
Swap peanut butter for almond butter if you prefer a different nut profile.
Add a splash of fresh lime juice at the end for an extra pop of brightness.

Final notes

This Sheet Pan Sticky Sweet and Sour Chicken is exactly the kind of recipe I turn to when I want something quick but memorable. It hits sweet, sour, and savory notes while keeping cleanup minimal and prep friendly for busy evenings. The sauce is bold but well balanced; the light flour coating on the chicken helps it hold sauce without getting soggy. Give it a try on a weeknight—the leftovers reheat beautifully and still taste fantastic.

Enjoy this easy, flavorful meal with a bowl of rice and a sprinkling of cilantro for a simple, satisfying dinner that’s sure to get seconds.

Print Recipe Save it for later

Sheet Pan Sticky Sweet and Sour Chicken.

A quick sheet-pan meal of lightly battered chicken and roasted vegetables tossed in a sticky sweet-and-sour sauce.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings

Ingredients

1 1/2 pounds boneless chicken breasts cut into 2-inch cubes
1 egg beaten
1/4 cup all-purpose flour or gluten-free all-purpose flour, for dredging
1 teaspoon ground ginger
1 pinch kosher salt
1 pinch black pepper
1 cup broccoli florets
2 bell peppers sliced
2 shallots quartered
4 tablespoons extra virgin olive oil or sesame oil divided
1 cup sweet Thai chili sauce
1/3 cup low sodium soy sauce
1/2 cup apple juice
1/4 cup rice vinegar
1 tablespoon ketchup
1 tablespoon creamy peanut butter
1 jalapeño sliced and seeded if desired
2 cloves garlic grated
rice for serving
cilantro for serving

Instructions

Preheat the oven to 475°F and line a large baking sheet with parchment paper or lightly grease it.
In a bowl, toss the cubed chicken with the beaten egg and a pinch of black pepper to coat evenly.
Place the flour and ground ginger in a separate shallow bowl and dredge the egg-coated chicken in the flour mixture in batches so pieces are well coated; shake off excess.
Arrange the dredged chicken on one side of the prepared baking sheet and drizzle with 2 tablespoons of the oil.
On the other side of the sheet, toss the broccoli florets, sliced bell peppers, and quartered shallots with the remaining 2 tablespoons oil and spread in a single layer.
Bake the sheet pan at 475°F for 15 minutes.
While the chicken and vegetables start roasting, reduce the oven temperature to 400°F.
Combine the sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, ketchup, peanut butter, sliced jalapeño, and grated garlic in a medium saucepan. Bring to a boil over medium-high heat, then boil 5–8 minutes until the sauce thickens and reduces by about one-third. Remove from the heat.
Pour half of the finished sauce over the chicken on the sheet pan and toss gently to coat; toss the vegetables to distribute any oil.
Return the pan to the oven and bake for an additional 3 minutes, watching closely so the sauce does not burn; the sauce should coat the chicken and be sticky.
Serve the sauced chicken over bowls of rice with remaining sauce on the side and cilantro sprinkled on top; serve the roasted vegetables alongside.