Next Post
Healthier Homemade One Pot Hamburger Helper.
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!
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.
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!
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.
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.
Looking for other quick weeknight recipes? Here are a few ideas:
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
Servings: 6
Calories Per Serving: 428 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 each kosher salt and black pepper
- 1 cup broccoli florets
- 2 bell peppers, sliced
- 2 shallots, quartered
- 4 tablespoons extra virgin olive oil or sesame oil
- 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
- rice and cilantro, for serving
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.
Loved this!! I ditched thr jalapeño because of my 2 year old, and she loved every bite of the chicken, rice, and broccoli! For sure making this again. Love sheet pan meals!
Hey Allie,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
Absolutely delicious! I used gluten free flour and soy sauce. Made extra sauce. I will definitely be making this again. Thanks for the recipe.
Hey Mary,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
THE SAUCE…it’s all about the sauce! We LOVE Sweet Chili Sauce so I knew this would be good but it was great! I used NO SOY a new bottled sauce I stumbled across in place of soy sauce and it was perfect. Also used Boneless, skinless thighs, as that’s what I had and rice flour to make it gluten free and I liked the softish finish it provided. Served over Black Forbidden and White Jasmine Rice medley. Perfect meal. Thanx for sharing!
Hey Jim,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
Definitely satisfies a craving for Chinese food. I found dredging the chicken very unnecessary as it didn’t make my chicken crispy at all. I think I would have more success with just olive oil and ginger on the chicken and I would add a bit of cornstarch to the sauce to help thicken it. Very delicious sauce though!
Hey Nicole,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
I’ve made this twice already! So good!!! Who needs takeout?! This is so easy and much healthier. Thanks Tieghan for another fabulous recipe 😄
Hi Sara,
Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT
As always, another delicious recipe that did not disappoint!! Perfect amount of kick for a family that enjoys a bit of spice!
Hey Christine,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Super good! I made this today for my dinner and the sauce was SPOT on.
Hey Alex,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
Dear Tieghan, I’ve been following your Instagram account for a while now and have been watching your stories with recipe ideas almost daily. Today I finally decided to try out my first recipe from your blog and it did not dissapoint! Both my boyfriend and I loved the taste, you’ve nailed the sauce! I followed everything to a T and wouldn’t change a thing.
It did take me a lot longer than the estimated time, probably 70 minutes in total including the prep. But that’s probably due to my kitchen and oven being small and having to look at the ingredients list a couple of times. Next time I’ll know what I’m doing. 😉 I didn’t mind that much though because the taste was worth it.
P.S.: I cooked the broccoli in water separately and also prepared edamame, which went really well with everything else.
Hey Ana,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! Thanks so much for following along and your kind message!🤍 xT
I made this last night for dinner. My husband raved over dinner. Such a delicious meal. My husband said definitely a keeper. That sauce was amazing! Your recipes never fail.
Hi Margaret,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Do you keep the veggies and chicken in after you reduce the temp to 400? For how long?
Hi Darwin,
Yes, for 3 minutes, those instructions are in step 5. Please let me know if you have any other questions! xT
Loved this! My picky 5 year olds even asked for seconds!
Hey Natalie,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
I was wondering how this reheats if I make it for later in the week? Reheat in the oven or air fryer?
Excited to try it!
Hey Stephanie,
I think this would reheat well for you! I would probably cover with foil and reheat on low in the oven so the chicken doesn’t dry out. I hope you love this recipe! xx
This was delicious. I made it without the peanut butter since my son has a peanut allergy but the sauce was still delicious!!
Hi Jodi,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
Delicious sauce!! I made quite a bit extra – how long will it keep in the fridge? Can I freeze it? Thanks!
Hey Kathleen,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) I would say the sauce is good for 3-4 days in the fridge or 3 months in the freezer. xTieghan
This is such a great recipe to add to the rotation. The flavor was amazing. The texture of the chicken was just right. Thanks, Tieghan!
Hi Kristi,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
Made this for dinner tonight and it was delicious! I’m looking to try your General Two’s chicken next. Thank you for fabulous recipes!
Hey Sandra,
Happy Thursday! Thanks so much for giving this recipe a try, I am so glad to hear that it was enjoyed! xx