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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.

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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

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Comments

  1. 5 stars
    Made this today for lunch with fiance. It was great ! We reallt like tasty asian bowls like this 🙂 + it was quick enough to cook over lunch time

    As we are still working from home due to pandemic regulation in Quebec Province, I am lucky to have the opportinity to cook good meals for us everyday 🙂

  2. 5 stars
    This was so good! My husband said it could be a weekly meal. I prepped everything earlier in the week and it was so easy. Needed two sheet pans, which was fine because the picky 5 year old didn’t want the sauce so I basically made him perfectly cooked nuggets. The 6 year old devoured it – even the broccoli which is usually the only thing she doesn’t eat. Definitely a keeper and I’ve already shared it with a few friends!

  3. 5 stars
    This was wonderful the sauce was so delicious! Thanks for all you do. I love all the recipes of yours I have tried!

  4. 5 stars
    Hands down the best Asian recipe I have made. The ease of the recipe and the flavor from the sauce was just fantastic. Was amazed at how crispy the chicken got being baked on a sheet pan instead of stir fried. I did increase the chicken amount to 2lbs for my crew, but still had plenty of sauce to put on the chicken and have more in the pot to drizzle over the rice and chicken on our plates. Will add this to my make again list!

  5. 5 stars
    Just made this. So delicious! I wouldn’t change a thing (except I always find myself wishing I had put cashews or peanuts in a dish like this).

  6. 5 stars
    Making this for a second time. My family loved it especially my teenage sons! I’m going to double it this time! They are so much!!!

  7. This sounds so delicious but would it be okay to leave the peanut butter out since my son has an allergy to nuts?

  8. 5 stars
    SO MUCH FLAVOR! I have yet to try a HBH recipe that let me down! Followed the recipe to a “t.” The chicken was better than take out and the veggies were superb.
    I’m a sloooow cook, so this recipe (thanks also to a few kiddos interrupting) took me longer than expected. Next time I’ll start earlier, because there most definitely will be several next times. 🙂

    1. Hey Laura,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  9. Hi- great tasting recipe. The sauce was wonderful. I have a question about the bake time, as recipe wasn’t clear. After temperature is turned down to 400, does chicken and veggies bake the the additional time that it takes for sauce to be ready, or I am missing something? It’s clear that it’s only 3 minutes after adding the sauce to chicken in oven, but not sure how long before that it cooks at 400.

    1. Hey Susan,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! You are removing the chicken and veggies, adding the sauce, and then baking for an additional 3 minutes. xTieghan

  10. 5 stars
    I just made this for supper, and it’s so amazing and so easy!! It had just the right amount of heat-even though I chose not to add the jalapeño. I will definitely make this again- only I’ll need to double the recipe! This will definitely be included in one of my favorites! Thanks for sharing!

  11. Absolutely delicious recipe! Made it tonight and even my six year old liked it.
    And for anyone with a peanut allergy, sunflower butter was a great substitute in the sauce.

  12. 5 stars
    Made this tonight. It was great and easy! Kid approved too!
    I have yet to find a recipe of yours I don’t like. You are the best!

  13. 5 stars
    I just pulled this out of the oven and OMG! I foresee a bit of eating more than I need tonight. Good thing I doubled the recipe.

    1. Hi Suzanne,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    1. Hey Brooklyn,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  14. This is extremely yummy, way better than take out! I will double the veggies next time since there’s plenty of sauce!

    1. Hey Meghan,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  15. 3 stars
    I used a pre-made orange sauce since i had some on hand. The only feedback is I may try the airfryer next time instead of oven for a crispy texture.

      1. 5 stars
        Best Asian chicken dish I’ve made (and I’ve tried several)!!!! My husband and I thought that it was full of flavor and enjoyed the heat from the jalapeño. Best part was this was a sheet pan meal! I will be making this again and will bringing over my FIL who loves ethnic food. Thank you Tieghan!

        1. Hey Melissa,
          Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

          1. Hi Judy,
            Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

      1. Hey Michelle,
        Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hey there,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  16. 5 stars
    This recipe is SO good! It was very quick and easy but didn’t lack flavor! This will 100% be a repeat recipe in our house!

    1. Hey Mary Beth,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  17. 5 stars
    The sauce is perfection! I was worried about the peanut butter but I just trusted the recipe and it turned out amazing!!!

    1. Hey Tessy,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hi Karen,
      Sure, chicken thighs will also work, I would keep the same temp you will just need to increase your baking time. This will depend if you are using bone in or boneless thighs, just make sure your chicken reaches and internal temp of 160F. Please let me know if you give the recipe a try! xTieghan

  18. 5 stars
    I made this with tofu and doubled everything, so I used a sheet pan for the tofu and another sheet pan for the veggies. I also mashed the tofu with a potato masher so it looked more like shredded chicken and pressed it between towels for a half an hour before baking. I baked the tofu longer than the veggies- an additional 10-15 minutes at 400. I topped with fresh basil and roasted cashews. This was absolutely amazing and the kids even loved it. Better than any restaurant. The best sweet and sour I’ve ever had. The texture of the tofu was divine and we couldn’t get enough of the sauce. My husband ate all the leftovers the next day and said he could happily eat it once a week.

    1. Hey Shannon,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Thanks for sharing what worked well for you. Have the best day:) xTieghan

    1. Hey Lena,
      Yes, apple cider would also work well here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  19. I have made sooo many of your recipes, like a lot of them and this is my new favorite! Thanks so much! So glad it’s finally cooling down here in Colorado, can’t wait for all of the fall recipes.

  20. 5 stars
    A good recipe. I didn’t have apple juice or rice vinegar. So instead I used apple cider vinegar a little more than 1/3 cup. Left out the peanut butter. It was delicious. Jalapeño made its way on top of the adults dishes and left out for the kids.

  21. This recipe looks delicious; however, my husband does not eat or drink fruit. Since the recipe calls for apple juice I’m stuck. What might I substitute for apple juice?
    I hope you can help me. I can’t wait to try this recipe.

    1. Hey Patricia,
      Will he even know it’s in the sauce? I would recommend keeping the juice, otherwise I would sub for pineapple or mango juice. It really makes the sauce “sweet and sour”. Please let me know if you have any other questions! xTieghan

    1. Hey Patti,
      So sorry to hear this! Was there anything you adjusted in the recipe? You can always add a little cornstarch to help thicken it up. Let me know how I can help! xTieghan

  22. It looks like a great recipe, I greatly appreciate you sharing. But no one wants to scroll through 47 paragraphs. We just want the recipe.

    1. 5 stars
      Easy to make and went over very well with my family. Mine came out more of the orange side (think takeout sweet and sour) but had all the great flavor.

    2. Hey Jennifer,
      If you simply click the “skip to recipe” button at the top of the page, the site with take you directly to the recipe, so you don’t have to scroll through the 47 paragraphs. I hope you have the best week! xTieghan

    3. There is a button at the top that says “skip to recipe” if you don’t want to read commentary. I find it helpful before cooking, though!

    4. Right at the top, there’s a button that says “Skip to Recipe”. Why be so rude when it’s actually you that suffers from reading incomprehension? Argh, the Internet.

  23. 5 stars
    This recipe was so delicious and super easy to make! I love that it was a one pan recipe, less dishes to clean and way more efficient in the kitchen. The sauce was my favorite part, just enough sweetness and spice. (I used the Trader Joe’s hot and sweet jalapeños and I think it gave the best kick! Perfect for this recipe) I will definitely be making this again!

  24. 1 star
    This was so disappointing, both in taste and texture. I followed the recipe exactly, and the plain, roasted vegetables were the best part of the dish. I won’t be making this again.

  25. 5 stars
    We subbed tofu for the chicken and it turned out amazing! Seriously, the texture of the tofu was divine. (Definitely in the top 5 tofu dishes we’ve ever made, and we’ve made a lot.) The sauce was fun and different. Really hit the spot!

    1. Hey Sarah,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  26. Hey, just wanted to make sure you know not to use parchment paper over 450 (really shouldn’t over 400). The flash point of paper (when it catches on fire) is 480F, so please don’t use paper in hot ovens. Please use foil.

    Making the recipe now! Looks good so far!

  27. 5 stars
    This dish was divine and SO easy to prepare! I am in Switzerland, so had to modify a few things, but it turned out perfectly and my entire family loved it. The sauce especially is peculiarly addicting. Thanks, Tieghan:) Awesome flavor and minimal dish cleaning which in my tiny kitchen with airbnb functionality is very welcome.

    1. Hey Lisa,
      Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! Sure, I bet that would work well. xTieghan

  28. 5 stars
    A miracle has happened! I made this and everyone loved it. I mean everyone! This happens so rarely. My husband, my boys and my sister-in-law all ate it. It was so nice to be able to make a meal everyone actually ate and loved!
    I left out the jalepenos so it wouldn’t be to spicy for my boys, but would really like to have left them in. It was the first time dredging the chicken I was able to get the batter to stick to the chicken. I usually end up with a gooey mess- I didn’t know it but the key is to only coat one or two pieces of chicken at a time and it worked wonderfully! I love the flavor of the ginger in the flour and the sauce really make the meal. We made it with a side of wild rice. What a wonderful meal- my boys gave me 10 stars, thank you so much for this recipe made me look and feel like a real chef- cheers!

  29. 5 stars
    Another perfect recipe! Better than take-out! I don’t know how you do it but you consistently hit the recipes out of the ballpark! Thanks for helping me cook such tasty meals for my family!

  30. 5 stars
    Made this sticky chicken tonight and it was delicious! The chicken is so tender and flavorful. 5 stars. Also made the cheater sour dough bread on the grill over indirect heat. Came out so toasty brown and the tang of the sour dough is delightful. Will make again and again.

  31. 5 stars
    This was so delicious that I think you should add a note telling people to double the recipe! Thanks for sharing, this one is definitely a keeper 🙂

    1. Hey Carrie-Anne,
      Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan

  32. 5 stars
    Delicious! I extra loved the dish because it fed our whole family! I took some “chicken nuggets” and broccoli out of the pan to give to my toddler before dressing the whole meal in that DELICIOUS sauce! Another easy weeknight meal! Thank you!

  33. 5 stars
    Easy weeknight dinner. The sauce is everything! Don’t order that Asian takeout and make this dish instead. Worth it.

  34. 5 stars
    This is a GREAT and easy recipe! We always make your Asian-style dishes, and this might be one of my favorites yet. The sauce is so flavorful, and goes so well with the flour-dredged chicken and veggies. We garnished with toasted sesame seeds at the end, which I recommend 🙂

  35. 5 stars
    I made this for dinner last night, absolutely delicious!!! I have a very picky eater at home, she was the first to announce “oh my gosh, this is sooooo good” quite the compliment! Tieghan your recipes are always on point. I make your recipes at least 3 nights a week if not more. Thank you for another amazing dinner 🙂

  36. 5 stars
    Yum! I substituted pineapple juice for Apple and omitted the peanut butter – the sauce was so good. Remember when you’re roasting broccoli it shrinks so I doubled the amount of broccoli equivalent to three head with just onion and baked in separate pan from chicken. As one review mentioned after baking chicken at 475 reduced to 400 and bake for 10 minutes it was perfect.

    1. Hey Dawn,
      Sure, I don’t see why that wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  37. 5 stars
    This was delicious. I hoped it would last several nights but no luck. My teenage boys are very picky and very hungry but they gobbled it up! I think I am going to have to make 5 batches this weekend. My husband claimed he could eat only this the rest of his life!!

  38. 3 stars
    I had some trouble with this recipe. As other reviewers mentioned, you definitely need two baking sheets – no biggie. Yet the estimated cooking time is way off as the recipe took well over an hour. Lastly, my chicken didn’t get crispy (despite having an oven that runs hot). The sauce was really delicious so I may just bake chicken in it next time to save time and avoid soggy/flour laden chicken. Will try again with some tweaks!

    1. Hey Ana,
      Sorry to hear this, I did mine all on one baking sheet so I’m not sure why two is needed. As for the cook time, everyone works differently in the kitchen. Please let me know if I can help in anyway. xTieghan

  39. 5 stars
    We really enjoyed this recipe! Had no problem with chicken as someone mentioned. Cooking time was perfect for us & we loved the roasted broccoli & peppers as well!! I served over rice in bowls with cilantro, delishious sayse, & added your previous rice suggestions by cooking with some coconut milk & topping with toasted coconut flakes. Superb! You truly have great recipes & whether we tweek or not it’s all from your inspiration & we never would have come up with such special & unique ideas! Many thanks.

  40. 5 stars
    Made this tonight for hubby and 18 yr old son. Big hit. Only change was in sauce – orange instead of apple juice(just didn’t have any) and no peanut butter – as hubby hates it! – but didn’t matter. Still a delicious mixture. Will make again for sure.

  41. 5 stars
    Made this tonight and it was a huge hit!! Especially with my Asian takeout-loving husband. We have lots of sauce leftover – how long do you think it would last in the fridge? Already planning to make this again next week!

  42. 5 stars
    i make a lot of tieghans recipes. i mean a lot. this BLEW my mind. it is too easy and tastes just like a healthy version of takeout. making this weekly now.

    the sauce was a tiny bit too sweet for my taste because i’m weird about fruity flavors but i added some sesame oil and all was well.

    1. oh ALSO I used two pans, it made it a lot easier with the chicken and veggies separate and let the chicken cook for a bit longer and tossed it so it would brown on both sides.

  43. 3 stars
    Seemed super easy to make and looked delicious. The chicken did not have the crispiness that you’d want in something labeled as “sweet and sour chicken”. The sauce is great. Ultimately had to take the meat and fry it in oil for it to not be a soggy texture.

  44. 5 stars
    Thank you for making this meal easy! I love sweet and sour chicken, but never get it for take out, tastes too odd for me…this was fresh, easy and delicious. The directions were easy and it was enjoyed by the whole family. Thank you!

  45. 5 stars
    I made this today and it was delicious! Thanks for another easy and tasty recipe.

    I wasn’t sure how long to cook the chicken for but I followed the recipe and it worked out.

    475 degrees F for 15 minutes, reduced the heat to 400 and baked an additional 10 minutes ( based on how long the sauce took to reduce) it turned out great!

  46. The instructions are a bit confusing – are we to bake the chicken / veggies at 475 degree for 15 minutes THEN reduce to 400 and add the sauce and then bake for 3 more minutes?

    1. I agree. I came on here to see if there was any clarification, which there wasn’t. I did as another commentator did – cooked it for 15 mins at 475, kept it in there after reducing to 400…ended up being around 10 extra minutes. It was the perfect timing – it was so moist!

      I also noticed that the directions have changed a bit. Earlier, there were 6 tablespoons of olive oil, but instructions only for 2 TBSP. Now I see that the total is 4 TBSP, with the other 2 being used to tossed the veggies.

    2. Hey there,
      Yes, that is correct. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

  47. 5 stars
    Just loved it!
    Could not find rice vinegar, used apple one instead and put some fresh lime on top- delicious!
    Thank you.
    Cheers,
    Ines

    1. Hey Sarah,
      You will want to use another nut butter or sun butter in its place. Please let me know if you give the recipe a try! xTieghan

    1. Hey Stu,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  48. This looks delicious! I have boneless skinless thighs in the freezer…can I use those in this recipe and, if so, how would I adjust the cooking time?
    Thanks!

    1. Hey Jessica,
      Totally fine to use thighs, you should be able to follow the recipe as is since you are cutting them anyways! I hope this dish turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey there,
      Sure, I just wouldn’t add the sauce to the air fryer. I hope you love this recipe, please let me know if you give it a try! xTieghan

  49. I love you!

    Apparently I’m the only one with this question: so chix and veges bake for 15 min at 475. Then reduce temp to 400…

    How much time should elapse between this point and when you pour the sauce over and cook 3 more min? Stays in the oven at 490, right? Duh?

    1. Hey Joni,
      Yes, that is correct, once the temp is lowered to 400 you will return the pan for 3 minutes. I hope you love the recipe! xTieghan

  50. Hi Tieghan,
    This recipe includes all our favorite flavors. This will be the first time I have cooked a sheet pan dinner. What size of pan should I use ? We love all of your recipes that I have made from your web site and your cook books so we are really looking forward to this mouth watering dish.
    Thank you.
    Yvonne

    1. Hey Melissa,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  51. 5 stars
    Just made this and it was fantastic! I just discovered your site a few days ago and this is the second recipe I’ve made and plan to make it again as well as try others. I eyeballed the sauce measurements and went by taste, and it was great! I also made a cornstarch slurry to thicken it just a bit more.

  52. 5 stars
    This was so delicious! Just the right of spicy and sweet. I am also so glad to see that cilantro in rice is a thing other people love as well! I will put cilantro on everything and the cilantro in the rice in this dish is PERFECTION! Thanks for this recipe Tieghan, it’s definitely going into my rotation!

    1. Hey Charlotte,
      Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Mandy,
      I would use another nut butter or sun butter in place of the peanut butter. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Helen,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  53. 4 stars
    My husband is in love! He loves Thai food and very spicy food. I used two jalapeños and added some cashews on the top for some crunch. It was fabulous ❤️ Although the kids went keen on the spice factor.

    1. Hey Tara,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

    1. Hey Shannon,
      You will return to the oven for 3 minutes, this is noted in step 5. Please let me know if you have any other questions! xTieghan

  54. 5 stars
    Hi Tieghan. After admiring all your photos I finally made my first dish. I didn’t have any chicken so I used pork fillet. It was a great hit with the family. Next time I will make double – we all wanted more!

    1. Hey Kim,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  55. Looking forward to trying this but I have to ask–is there any real reason to include the peanut butter? We have a peanut allergy here so I would have to leave it out. Do I need to substitute anything for it?

      1. If you can get your hands on crunchy it would add a much needed crunch element! We added cashews to ours as an afterthought and it put it over the top!

    1. Hey Patt,
      I would use another nut butter or sun butter in place of the peanut butter. I hope you love this recipe, please let me know if you give it a try! xTieghan

  56. Hi Tieghan! Do we leave the chicken/veggies in the oven for 5-8 minutes while making the sauce after it gets turned down to 400 and then another 3 minutes after adding sauce? I’m not clear on the total amount of time the chicken is in the oven. Thanks!!

  57. Any substitute I could use in place of the sweet chilli sauce? I’m off the sugar, but I’m ok with natural sweeteners like monk fruit & coconut sugar

    1. Hey Jaimie,
      Sorry, but the sweet chili sauce is really key for this recipe, I would not recommend skipping it. Please let me know if you give the recipe a try! xTieghan

  58. 4 stars
    Loved loved loved…I used more flour than called for in the recipe – it always gets sort of gunked up with the egg…and I should have thickened the sauce a little with some cornstarch…but it was a keeper – loved it!!!

    1. Hey Michaela,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  59. Look forward to trying this recipe, however I’m allergic to peanut butter. Is there a substitute you can recommend?

    1. Hey Germaine,
      You can use another nut butter or sun butter in place of the peanut butter. I hope you love the recipe, please let me know if you give it a try! xTieghan

  60. 5 stars
    I cannot give enough stars! Used two medium-sized baby bok choys instead of broccoli bc that’s what I had. I also convection roasted at 475 instead of just baking. The veggies got crisp, the chicken browned. I added an additional 3 minutes just to be sure. The chicken was SO tender, the veggies crisped, outrageous! Also, I thickened the sauce with a tablespoon of cornstarch to thicken. A new favorite! Would have taken a picture , but it was so gorgeous and smelled so good, we couldn’t wait…

  61. 4 stars
    Saw this morning and had to make it. This was delicious but we found it a little sweet. Recos on how to dial it back? We were thinking less chili sauce more peanut butter?

    1. Hey Amy,
      It is a sweet and sour chicken:) I wouldn’t add more peanut butter as the sugar from that would make it even sweeter. I would scale back the chili sauce. Thanks for giving the recipe a try! xTieghan

  62. 5 stars
    Wow!!! What a simple and easy and delicious recipe!! Did it today and husband LOVED it! Thank you! I added cashews for an extra crunch!

    Thanks for sharing your creativity w us!!

  63. This looks amazing! Do you think this would keep well in the fridge or freezer? Would love to prep some portions and keep them on hand for meals during the week. Thanks for the recipe!

    1. Hey Sophie,
      Yes, this would be fine to keep in the fridge and reheat. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Laura,
      Yes, that should work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Jessica,
      I would use another nut butter in place of the peanut butter. Please let me know if you give the recipe a try! xTieghan

  64. If I don’t have apple juice, can I replace it with apple cider vinegar and reduce the amount of vinegar that this recipe calls for?

    1. Hey Auriella,
      I would recommend using another fruit juice like mango or pineapple here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  65. 5 stars
    Popped up in my email when I woke up from my night shift and had everything except red peppers, fresh herbs and apple juice. Used mushrooms instead on the pan, and some unsweetened apple sauce in place of the juice. It worked great and even might think that it helps keep it thicker for those who struggle with watery sauces. I also had to boil it vigorously for about 10 minutes?? And when I popped it back in for 3 minutes I had to turn on broil for it to start to crisp! Overall great meal, I will definitely pump up the spice next time but it’s a different take than your normal recipes!

    You’ve made a sleepy girl happy today, enjoy!!

    1. Hey Blair,
      Is there anything you adjusted in the recipe? You can try tossing in a little cornstarch. Please let me know if you have any other questions! xTieghan

      1. Hey Ebony,
        I would use another nut butter in place of the peanut butter. Please let me know if you have any other questions! xTieghan

    1. Hey Liz,
      You are use 2 tablespoons on the chicken and 2 tablespoons on the veggies, both are listed in step 2. I hope you love this recipe, please let me know if you give it a try! xTieghan

  66. THIS SOUNDS GREAT … BUT WE HAVE A HEAT INTOLERANCE TO WORK AROUND. WHAT MIGHT SUB FOR THE THAI CHILI SAUCE ? PLUM SAUCE SEEMS TOO SWEET …… MAYBE HOISIN MIXED WITH SOMETHING ? ANY SUGGESTIONS BEFORE I MESS UP A PAN OF CHICKEN ??? THANKS !

    1. Hey Toni,
      This recipe is not spicy, I used sweet Thai chili sauce, so you really shouldn’t have any issues. I would just be sure to skip the jalapeño. Please let me know if you have any other questions! Enjoy! xTieghan

  67. This looks amazing! Is there an alternative you could suggest for the apple juice (to accommodate an allergy)? Thanks!

    1. Hi, you drizzle the coated chicken with 2 TBSP oil before baking, but where do you use the other 4 TBSP oil listed in the ingredients? Thanks!

      1. Hey Julie,
        You are using 2 tablespoons on the chicken and 2 tablespoons on the veggies. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    2. Hey Grace,
      Any other fruit juice like mango or pineapple would work well here. Please let me know if you have any other questions! xTieghan

    1. Hey Lisa,
      Yes, totally fine to use chicken thighs here. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Melissa,
      I never really work with tofu, but I don’t see why it wouldn’t work for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

    1. Is there something a sub for the apple juice?
      We dont ever drink that and hate to use a little and throw out the rest.

      1. Hey Cindy,
        You can use another fruit juice like mango or pineapple. Please let me know if you give the recipe a try! xTieghan

    2. Hey Debbie,
      You can use another fruit juice like mango or pineapple. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. Ended up buying apple juice. It was amazing! It didn’t really seem like enough for 6 servings. My husband did gobble it up though. Lol! Definitely going into our meal rotation.