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Homemade Sheet Pan Sticky Sweet and Sour Chicken. recipe photo
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • Baking Sheet
  • parchment paper or oil for greasing
  • Mixing Bowls
  • Medium Saucepan
  • Whisk or Spoon
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Cut chicken into uniform 2-inch pieces for even cooking.
  • Seed the jalapeño to reduce heat if desired.
  • Watch the sauce closely during the final bake to prevent burning.
  • Use gluten-free flour if needed.