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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
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.
Hey Tara,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
Hi!
So Once I drop the oven to 400* , how long ti I cook the chicken and veggies in the pan? You never specified 🙂
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
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!
Hey Kim,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
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?
Hi Patt. I left out the peanut butter (creamed pb is really hard to get in Australia) and the sauce was amazing!!!
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!
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
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!!
I have the same question!
Hey Alex,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
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
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
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!!!
Hey Michaela,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
Look forward to trying this recipe, however I’m allergic to peanut butter. Is there a substitute you can recommend?
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
Made this tonight! Definitely another great sheet pan recipe to add to the collection. Thanks!
Hey Emilie,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
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…
Hey Brooke,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
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?
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
This is so easy to make and SO delicious. Added cauliflower and a little gochujang for some extra spice.
Hey Merissa,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
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!!
Hey Karina,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
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!
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
Dredge the chicken in egg, then flour?
Hey Christine,
Yes, that is correct:) I hope you love the recipe! xTieghan