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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
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!
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
The sauce is perfection! I was worried about the peanut butter but I just trusted the recipe and it turned out amazing!!!
Hey Tessy,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
HI! CAN I USE CHICKEN THIGHS INSTEAD? WHAT TEMP WOULD I BAKE THEM AT IF SO? THANKS!
KAREN
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
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.
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
I have apple cider, no apple juice. Do you think it would work fine if I used that?
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
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.
Forgot to rate it!!!
Thanks again Rachael!
Hey Rachael,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
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.
Hey there,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
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.
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
I cooked the sauce way longer than specified and still wasn’t a thick sticky sauce. Any suggestions?
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
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.
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.
Hey Kimberly,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
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
There’s a button that says “Skip to Recipe”. Perhaps you can use that next time instead of complaining.
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!
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.
Fun to make and loved by all. Served with Zataran’s Cilantro Lime Rice…absolutely yummy combo!
Hey Lisa,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
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!
Hey Megan,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Made this tonight and it was delicious! Family has requested it be put in the regular rotation. Thank you!
Hey Sarah,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
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.
Hey there,
So sorry this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
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!
Hey Sarah,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan