Description: This Sheet Pan Sticky Sweet and Sour Chicken recipe is a hassle-free way to enjoy a classic Asian-inspired dish right in your own kitchen. Tender chicken pieces, vibrant bell peppers, and juicy pineapple chunks are coated in a luscious, homemade sweet and sour sauce, then baked to perfection on a single sheet pan. This recipe is not only incredibly easy to make but also delivers a flavorful and satisfying meal that the whole family will love. Say goodbye to multiple pots and pans – this one-pan wonder is your ticket to a quick, delicious, and stress-free dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large green bell pepper, chopped into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup sweet and sour sauce (store-bought or homemade)
- 2 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons chopped green onions, for garnish
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Prepare a large baking sheet by lining it with parchment paper or aluminum foil. This will prevent the chicken and vegetables from sticking and make cleanup a breeze. Lightly grease the parchment paper or foil with cooking spray.
Step 2: In a large mixing bowl, prepare the sweet and sour sauce. Combine the ½ cup of sweet and sour sauce, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of garlic powder, ½ teaspoon of ground ginger, and ¼ teaspoon of red pepper flakes (if using). Whisk all the ingredients together until well combined and smooth. Taste the sauce and adjust the seasoning as needed. If you prefer a sweeter sauce, add a little more honey. For a tangier sauce, add a splash more rice vinegar.
Step 3: Add the chicken pieces, chopped red bell pepper, chopped green bell pepper, and pineapple chunks to the bowl with the sweet and sour sauce. Toss everything together thoroughly, ensuring that the chicken and vegetables are evenly coated with the sauce. Let the mixture marinate for at least 10-15 minutes, or up to 30 minutes, to allow the flavors to meld together.
Step 4: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to ensure they cook evenly and get a nice caramelization.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The vegetables should be tender-crisp and the sauce should be bubbly and slightly thickened. If the chicken and vegetables start to brown too quickly, you can loosely tent the baking sheet with aluminum foil during the last 10 minutes of cooking.
Step 6: Once the chicken is cooked through and the vegetables are tender, remove the baking sheet from the oven. Let the chicken and vegetables rest for a few minutes before serving. This will allow the sauce to thicken slightly and the flavors to further meld together.
Step 7: While the chicken is baking, prepare the cooked white rice according to package instructions. Fluff the rice with a fork before serving.
Step 8: To serve, spoon a generous portion of cooked white rice onto each plate. Top with the baked sweet and sour chicken and vegetables. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
Step 9: Serve immediately and enjoy your homemade Sheet Pan Sticky Sweet and Sour Chicken! This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Why You Will Love This Recipe:
- Easy Cleanup: One sheet pan means minimal dishes.
- Quick and Convenient: Ready in under an hour, perfect for busy weeknights.
- Customizable: Easily adjust the sweetness, tanginess, or spiciness to your liking.
- Healthy-ish: Packed with protein and vegetables, a balanced meal option.
- Crowd-Pleaser: A hit with both kids and adults, a guaranteed family favorite.
- Versatile: Can be served with rice, noodles, or even quinoa.
- Flavorful: A delightful combination of sweet, sour, and savory flavors.
- Colorful: The vibrant colors of the bell peppers and pineapple make it visually appealing.
- Budget-Friendly: Uses affordable ingredients that are easy to find.
- Meal Prep Friendly: Great for meal prepping as it reheats well.
Serving Suggestions:
- Serve over cooked white rice, brown rice, quinoa, or noodles.
- Pair with a side of steamed broccoli, edamame, or a fresh salad.
- Add a drizzle of sriracha for extra heat.
- Serve with egg rolls or spring rolls for a complete Asian-inspired meal.
- Garnish with sesame seeds, chopped green onions, or a sprinkle of red pepper flakes.
- Serve with a side of soy sauce or sweet chili sauce for dipping.
- Add a scoop of avocado for creaminess and healthy fats.
- Serve with a side of stir-fried vegetables for a more substantial meal.
- Use the chicken and vegetables as a filling for lettuce wraps.
- Serve with a side of miso soup for a warming and comforting meal.
Tips:
- For best results, use fresh pineapple chunks, but canned pineapple works in a pinch.
- Adjust the amount of honey and rice vinegar to suit your taste preferences.
- If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
- For a spicier dish, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- To prevent the chicken from drying out, don’t overbake it.
- If you’re using frozen chicken, make sure to thaw it completely before cooking.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- If you want to add more vegetables, try adding sliced carrots, onions, or snap peas.
- To make the sauce thicker, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: 30-40 grams
- Sodium: 500-700 mg
Conclusion:
This Sheet Pan Sticky Sweet and Sour Chicken is a recipe that ticks all the boxes: it’s quick, easy, delicious, and versatile. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your meal rotation. The combination of tender chicken, flavorful vegetables, and a perfectly balanced sweet and sour sauce is a match made in culinary heaven. So, gather your ingredients, preheat your oven, and get ready to enjoy a restaurant-quality meal in the comfort of your own home.
Questions and Answers:
Q1: Can I use different vegetables in this recipe?
A: Absolutely! Feel free to substitute or add other vegetables such as sliced carrots, onions, broccoli florets, or snap peas. Just keep in mind that some vegetables may require longer cooking times, so adjust accordingly.
Q2: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and vegetable mixture with the sauce ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply spread the mixture on a baking sheet and bake as directed.
Q3: What can I use instead of honey?
A: If you’re looking for a vegan alternative to honey, you can use maple syrup, agave nectar, or brown rice syrup. These sweeteners will provide a similar sweetness and flavor to the sauce.
Q4: How can I make this recipe spicier?
A: To add some heat to this recipe, you can add a pinch of red pepper flakes or a dash of sriracha to the sauce. You can also use a spicier sweet and sour sauce or add some chopped jalapeños to the baking sheet along with the other vegetables.
Q5: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs tend to be more flavorful and stay more moist during baking. Just make sure to cut them into bite-sized pieces before adding them to the sauce.
