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Sheet Pan Sticky Sweet and Sour Chicken Recipe

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4.1 from 10 reviews

This Sheet Pan Sticky Sweet and Sour Chicken recipe offers a vibrant and flavorful meal that's easy to prepare and perfect for weeknight dinners. Tender chicken cubes are coated and baked alongside crisp vegetables before being glazed with a sticky, homemade sweet Thai chili sauce that combines soy, apple juice, rice vinegar, and peanut butter for a delightful balance of sweet, tangy, and savory flavors. Served with rice and fresh cilantro, this dish is both colorful and satisfying.

Ingredients

Chicken and Vegetables

  • 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 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

Sticky Sweet and Sour Sauce

  • 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

For Serving

  • Rice
  • Cilantro

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease it lightly with oil to prevent sticking and ensure easy cleanup.
  2. Coat the chicken: In a bowl, combine the chicken cubes with the beaten egg and a pinch of black pepper. Toss well to coat. In another bowl, mix the all-purpose flour and ground ginger. Dredge the chicken pieces through the flour mixture in batches, evenly coating each piece.
  3. Arrange chicken and vegetables: Place the coated chicken on one side of the prepared baking sheet and drizzle with 2 tablespoons of oil. On the other side, toss the broccoli florets, sliced bell peppers, and quartered shallots with the remaining 2 tablespoons of oil and spread them out evenly.
  4. Bake the chicken and vegetables: Bake everything in the oven for 15 minutes at 475° F until the chicken starts to cook through and the vegetables begin to soften.
  5. Make the sticky sweet and sour sauce: While the chicken and vegetables bake, combine the sweet Thai chili sauce, low sodium soy sauce, apple juice, rice vinegar, ketchup, creamy peanut butter, sliced jalapeño, and grated garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then let it boil gently for 5 to 8 minutes until the sauce thickens and reduces by about a third. Remove from heat.
  6. Coat chicken and finish baking: Reduce the oven temperature to 400° F. Pour half of the prepared sauce over the baked chicken and toss gently to coat it thoroughly. Toss the vegetables lightly to mix. Return the entire sheet pan to the oven and bake for an additional 3 minutes, allowing the sauce to thicken on the chicken. Watch carefully to avoid burning.
  7. Serve: Serve the sticky sweet and sour chicken with the remaining sauce poured over bowls of steamed rice. Garnish with fresh cilantro and serve the roasted vegetables on the side.

Notes

  • Use gluten-free all-purpose flour to make this recipe gluten-free.
  • Adjust the jalapeño amount based on your preferred spice level; removing seeds reduces heat.
  • Watch the sauce closely in the final baking step as it can burn quickly due to high sugar content.
  • Sesame oil adds a nice flavor alternative to olive oil, especially for an Asian-inspired twist.
  • Leftover chicken and vegetables reheat well and make for great next-day lunches.

Find it online: https://recipefeastful.com/sheet-pan-sticky-sweet-and-sour-chicken-recipe/