Sheet Pan Sweet & Sour Chicken

Sheet pan dinners are my go-to. They’re quick, easy, and minimal dishes to wash. (I’m sure this makes Aric happy!) What’s not to love?



  • 1-1/2 pounds boneless, skinless chicken breasts cut into cubes
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 large pinch salt
  • 1 large pinch black pepper
  • 1 cup fresh broccoli florets
  • 2 bell peppers, sliced
  • 2 shallots, quartered
  • 4 tablespoons olive oil
  • 1 cup sweet Thai chili sauce
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup water
  • 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


  1. Preheat the oven to 475ºF. Line a baking sheet with parchment paper or grease with oil. m
  2. Add the chicken, egg, and a pinch of black pepper to a bowl. Toss to combine. Add in the flour and ginger to a separate bowl. Dredge the chicken in batches through the flour, tossing to coat.
  3. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with the remaining 2 tablespoons oil. Bake 15 minutes and remove from the oven.
  4. Reduce the oven temperature to 400ºF.
  5. While the chicken is baking, combine the sweet Thai chili sauce, soy sauce, water, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
  6. Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for about 3-4 more minutes until the sauce coats the chicken. Watch closely so the sauce does not burn.
  7. Serve the chicken, vegetables, and the remaining sauce over bowls of rice topped with cilantro.



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