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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
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?
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.
Hey there,
Yes, that is correct. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Just loved it!
Could not find rice vinegar, used apple one instead and put some fresh lime on top- delicious!
Thank you.
Cheers,
Ines
Hey Ines,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
Any modifications you would recommend when leaving out the nut butter? Thank you so much!!
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
This may be my go to easy Sunday dinner dish. Delicious and very easy. There were no leftovers
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
I am having a hard time finding sweet chili sauce. Any brand, right? I did see a sweet chili wing dip sauce…is this it?
I just bought mine at Walmart. They carry 3 different brands.
Hey Amy,
Here is the link for what I used, you should be able to find this in the Asian food aisle:
http://l.thrv.me/HBH6160-yais-thai-sweet-chili-sauce
Please let me know if you have any other questions! xTieghan
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!
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
Do you think you could use an air fryer for the chicken?
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
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?
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
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
Hey Yvonne,
I used a 1/2 sheet pan for this recipe. Please let me know if you give the recipe a try! xTieghan
This is delicious ! I saved the remaining sauce and added it to tofu and veggies. Love it , thank you !
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
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.
Hey Megan,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hey Sarah,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Soooo yummy, fast prep/cook and easy cleanup!
Hey Charlotte,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Can this be done without the peanut butter? My daughter has a nut allergy.
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
I was going to send a picture..but the bowls are empty…..yum
Hey Helen,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan