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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!
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.
This post was originally published on September 8, 2021
looks great! could the recipe be easily followed with tofu subbed?
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
Is the peanut butter significant or can I omit due to an allergy and still have a good dish? Thanks!
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
This was full of flavor and super fast and easy to make. Thanks for the great recipe:)
Hey Kaila,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Salt? Where does that go into the recipe?
Hey May,
You can add the salt with the black pepper. Please let me know if you have any other questions! xTieghan
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?
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
it looks delicious! i can literally taste it just from your amazing photos!
love everything that you do teighan!
Thanks so much Roxana!! xTieghan
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!!
Hey Kirsten,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
I can’t quite get my sauce as thick as yours, it always comes out a bit watery.
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
This sounds and looks delicious! On my list! Xx
How does turn out without the peanut butter? Kiddos are allergic.
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
Thanks so much Kelly-Jane!!
Two on the chicken after it’s coated and two on the veggies..saya in the directions
Where else do you use the olive oil? I only see 2T listed in the recipe?
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
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 !
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
This looks amazing! Is there an alternative you could suggest for the apple juice (to accommodate an allergy)? Thanks!
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!
Two on the chicken after it’s coated and two on the veggies..saya in the directions
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
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
Would this taste the same using chicken thighs?
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
Hi!
Your recipes are so great! I’m wondering if I can use tofu instead of chicken?
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
Think I will make this tonight since I have cilantro I need to use up. Is there a sub for the apple juice?
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.
Hey Cindy,
You can use another fruit juice like mango or pineapple. Please let me know if you give the recipe a try! xTieghan
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
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.
Hey there,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan