This post may contain affiliate links, please see our privacy policy for details.

This simple Sheet Pan Sticky Sweet and Sour Chicken is about to become your new go-to meal. Easy homemade ginger chicken, tossed in a spicy, sweet, sour, and extra sticky soy sauce. Serve this meal with roasted broccoli and peppers. And all cooked right alongside the chicken for the easiest sheet pan dinner. Then add a side of steamed rice topped with plenty of cilantro and you’ll be good to go. And the best part…this sticky chicken is so quick and easy to make. A delicious, fun, and healthy dinner any night of the week!

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

I don’t know what it is about this time of year. But here I am again, creating one sheet pan dinner after another. Today’s recipe is Asian-inspired and it’s one of my favorite sheet pan meals. It’s that sticky, sweet, and sour sauce…it’s just a little bit addicting.

Something about this back-to-school time always inspires me to create quick, family-focused dinners that everyone will love. Sweet and sour chicken (of any kind) is my oldest brother’s favorite dinner-out or order-in meal. He’s been requesting something similar for months, which leads me right into this recipe.

We’re going the take-out, made at home, route here and I’m so excited. It’s been a while since I’ve shared a “take-out” style recipe. It’s not traditional, but so totally delicious. And easy, which is really what we all need during the “back to school” season.

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

Here are the details – this is quick

It starts with the chicken. I wanted to be sure the sauce would really stick to the chicken. So I tossed the chicken with a beaten egg and dredged it through a ginger/flour mix to coat. This is a very, very light coating, but it’s just enough to help all that sticky sauce actually stick to the chicken.

Once you’ve coated the chicken in flour, arrange it to one side of a large greased baking sheet. Then drizzle the chicken generously with oil to help it crisp up a bit as it bakes in the oven. 

Moving onto the vegetables. You can really use whatever mix of vegetables you love most. For me, I felt that broccoli and bell peppers fit this recipe best.

Arrange the vegetables to the other side of the pan and toss with a little olive oil before roasting.

Since the chicken cooks at such a high temperature, the broccoli and peppers have just enough time to lightly char. This leaves them with just the right amount of bite. Delicious!

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

While the chicken is baking, make the sauce

The sauce is the secret to this recipe, it adds all the flavor.  Sweet, tangy, a touch spicy, and once boiled down, super sticky.

The ingredients are simple, but the key is to use sweet Thai chili sauce as a shortcut. Then add in soy sauce, garlic, jalapeños, and a few other ingredients to help the sauce achieve that perfect sweet and saucy flavor.

https://www.halfbakedharvest.com/sweet-and-sour-chicken/

The sauce takes only a few minutes to thicken up on the stove. It should be good to go by the time the chicken finishes cooking.

Toss the sauce with the chicken, then return the pan to the oven for a few more minutes, and you’re done. Literally so simple.

For serving, I love a bowl of steamed rice. Nothing fancy, but a classic Gerard Family staple. Then finish with fresh cilantro or basil, and of course, extra sauce! Saucy sticky chicken is the only way to go.

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

Looking for other quick weeknight recipes? Here are a few ideas: 

Homemade Dan Dan Noodles

Ginger Sesame Chicken and Crispy Brussels Sprouts.

30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

Lastly, if you make this Sheet Pan Sticky Sweet and Sour Chicken,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Sticky Sweet and Sour Chicken

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 434 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.
    2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour and ginger to another bowl. Dredge the chicken in batches through the flour, tossing to coat. 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 2 tablespoons oil. Bake 15 minutes.
    3. Reduce the oven temp to 400° F.
    4. Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple juice, 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.
    5. Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely, the sauce can burn easily.
    6. Serve the chicken and the remaining sauce over bowls of rice topped with cilantro. Serve the vegetables on the side.
Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Delicious! Have made twice, and the sauce is divine. Reminds me of my days working when we would do Chinese takeout once/week and I’d order Chicken & Garlic Sauce. Only this sauce is 10x better (and I’m sure healthier)! I buy jalapenos in bulk, then dice and freeze them – perfect addition for the sauce and cuts down on prep time. Love your sheet pan recipes, and this one in particular is especially tasty. YUM.

    1. Hey Shelley,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  2. 5 stars
    I’m gluten free and don’t eat Chinese takeout anymore so this really hit the spot for me. Thanks for another delicious and easy recipe 🙂

    1. Hey Morgan,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  3. 5 stars
    Excellent recipe! Quick question … after cooking the chicken, peppers, broccoli, shallots for 15 minutes at 475, you say to lower the heat to 400 … but how much longer do we cook at the reduced heat before adding the sauce? I cooked it for about 10 minutes longer, but may have slightly overcooked the chicken.

    1. Hey Sharon,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! In step 5, you will cook for an additional 3 minutes. Have the best day! xTieghan

  4. This is one of our favourite week-night dinners! As much as I try to avoid repeating the same recipes too frequently, this is one of those dishes that comes together super easily – we always have the ingredients on hand and it’s quick enough to make at the end of a long work day. If that weren’t easy enough, we’ve decided to make a larger batch of sauce the next time we make this so it’s one less step 🙂

    We love spice so we add a few extra squeezes of sriracha, and I totally agree with a previous comment – some cashews would be perfect in this!

See More Comments