Sheet Pan Sticky Sweet and Sour Chicken
Quick and easy to make, a delicious, fun, and healthy dinner any night of the week!
Servings: 6
Calories: 428kcal
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.
Nutrition
Calories: 428kcal