Description
Sheet Pan Sticky Sweet and Sour Chicken is a delightful one-pan meal that brings together tender chicken and colorful veggies coated in a mouthwatering sweet and tangy sauce. Perfect for busy weeknights, this dish is not only quick to prepare but also impressively flavorful, making it an instant crowd-pleaser. Serve it over rice or noodles for a satisfying dinner that’s sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 bell peppers (any color), sliced
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- ¼ cup brown sugar
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut chicken into bite-sized pieces and chop the bell peppers and onion into uniform sizes.
- In a bowl, mix brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil until smooth.
- Place chicken and vegetables on the baking sheet. Drizzle the sauce over them and toss gently until evenly coated.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender-crisp. Stir halfway through cooking.
- Let sit for five minutes before garnishing with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 16g
- Sodium: 660mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg