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- 1 lb boneless, skinless chicken thighs - Bell peppers (red, yellow, green), sliced - 1 cup pineapple chunks (fresh or canned) - 1 cup broccoli florets - 1 medium red onion, sliced - 3 cloves garlic, minced - 1/4 cup soy sauce - 1/4 cup apple cider vinegar For this dish, I love using boneless, skinless chicken thighs. They stay juicy and tender while cooking. The bright colors from the bell peppers add a nice touch. Pineapple gives a sweet twist, while broccoli adds a healthy crunch. Don’t forget the garlic; it packs in flavor! - 1/4 cup honey - 1 tablespoon cornstarch - 1 teaspoon grated ginger - 2 tablespoons sesame oil - Salt and pepper to taste The secret to a great sauce is the mix! Honey balances the tang of apple cider vinegar. Cornstarch thickens the sauce nicely. Ginger adds warmth. Use sesame oil for a nutty flavor. Adjust salt and pepper to your taste; it makes a big difference! - Cooked rice or quinoa, for serving - Additional toppings or garnishes Serve this sweet and sour chicken over rice or quinoa. Both soak up the sauce well. You can also add green onions or sesame seeds on top for extra flair. Adding fresh herbs like cilantro can brighten it up, too! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This temperature helps cook everything evenly. Next, line a large baking sheet with parchment paper. This step makes cleanup easy. Now, let’s make the sauce. In a small bowl, whisk together the soy sauce, apple cider vinegar, honey, cornstarch, ginger, sesame oil, and a pinch of salt and pepper. Mix until everything blends well. Place the cut chicken thighs in a large bowl. Pour the sauce over the chicken. Toss the chicken pieces until they are fully coated in the sauce. This step adds flavor to the meat. Spread the marinated chicken on one side of the prepared baking sheet. On the other side, arrange the sliced bell peppers, pineapple chunks, broccoli florets, and red onion. Drizzle a little olive oil over the vegetables and season them with salt and pepper. This gives the veggies extra flavor. Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. Stir the chicken and vegetables halfway through cooking. This helps them cook evenly. When done, the chicken should be cooked through, and the veggies should be tender. Serve the sweet and sour chicken over cooked rice or quinoa. Drizzle the pan juices over everything for added flavor. To get crispy chicken and tender veggies, follow these tips: - Use chicken thighs: They stay juicy and tender. - High heat: Bake at 400°F for best results. - Don’t crowd the pan: Space out chicken and veggies for even cooking. - Toss halfway: Stirring halfway through helps crisp up the chicken. - Oven-safe vegetables: Use broccoli and bell peppers, as they cook well without losing crunch. You can make this dish lighter by swapping some ingredients: - Chicken breast: Use chicken breast instead of thighs for fewer calories. - Low-sodium soy sauce: This reduces sodium without losing flavor. - Honey substitutes: Try maple syrup or agave for a lower-calorie sweetener. - Fresh veggies: Use more fresh veggies to boost fiber and vitamins. Prep ahead to save time on busy nights: - Chop vegetables early: Slice bell peppers and onion the night before. - Marinate chicken: Marinate the chicken in the sauce overnight for deeper flavor. - Use pre-cooked rice or quinoa: This saves time during cooking. - One-pan clean-up: Line your baking sheet with parchment paper for easy clean-up. Pro Tips Marinate for More Flavor: For an even richer taste, let the chicken marinate in the sauce for at least 30 minutes or up to overnight in the refrigerator. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and pineapple to enhance the flavor and texture of the dish. Customize Your Vegetables: Feel free to swap in your favorite vegetables like snap peas, carrots, or zucchini for a personal touch. Perfectly Cooked Chicken: To ensure the chicken cooks evenly, try to cut the pieces into uniform sizes. {{image_2}} You can change the protein in this dish easily. Instead of chicken thighs, use chicken breast for a leaner option. Chicken breast cooks quickly, so watch it closely. If you want a plant-based choice, try tofu. Cut firm tofu into cubes. Marinate it the same way as chicken for flavor. Shrimp is another great swap. Use large shrimp, peeled and deveined. Shrimp cooks fast, so adjust the baking time to around 15-20 minutes. The veggies in this dish are flexible. If you don’t have bell peppers, try carrots. Slice them thinly for even cooking. Snap peas add a nice crunch, too. Zucchini works well and so does cauliflower. You can mix and match your favorites. Just keep the colors bright for a fun plate. Fresh or frozen vegetables both work, but fresh always tastes best. You can change the sauce to switch up the taste. Add some spice with chili paste or hot sauce. If you like a tangy kick, try adding lime juice. For a sweeter sauce, add more honey or maple syrup. Experiment with different sauces like teriyaki or sweet chili sauce. Each sauce gives a new twist to the dish. This way, you can keep it fresh and exciting every time you make it. After a tasty dinner, store any leftovers in an airtight container. This keeps the food fresh. You can refrigerate the dish for up to three days. If you want to keep it longer, freeze it. To freeze, place the chicken and veggies in a freezer-safe container. It’s best to separate the rice or quinoa, so they stay fluffy. When it’s time to eat your leftovers, reheat them gently. You can use the microwave or the oven. If using the microwave, place the food in a bowl and cover it. Heat in 30-second intervals until warm. For the oven, preheat it to 350°F (175°C) and bake for about 15-20 minutes. This helps keep the chicken juicy and the veggies tender. This dish can last a few days in the fridge. After three days, the quality may drop. In the freezer, it can stay good for up to three months. Just make sure to label your container with the date. This way, you won’t forget it is there! Always check for any strange smells or colors before eating. If in doubt, throw it out. You can add heat easily. Try adding hot sauce or chili flakes to your sauce. Start with a small amount. Taste it, then add more if you like. This method lets you control the spice level. You can also use spicy ginger or even sriracha for a different kick. Yes! You can prep this dish the night before. Cut the chicken and veggies, then store them in the fridge. Mix the sauce and keep it separate. Just before cooking, toss everything together. This makes cooking quick and easy on busy nights. If you need a soy sauce substitute, try tamari for gluten-free. You can also use coconut aminos, which is lower in sodium. Another option is to mix water with a bit of Worcestershire sauce. Each option brings a unique flavor. Choose what fits your needs best! This sheet pan meal combines chicken, colorful veggies, and tasty sauce. You learned how to marinate chicken, prepare vegetables, and bake everything for a delicious dish. Remember, you can swap proteins and adjust flavors to fit your taste. Cook once, and enjoy leftovers easily with my tips for storing and reheating. Keep experimenting with ingredients for new twists. Take this recipe and make it your own.

Sheet Pan Sweet and Sour Chicken

A delicious and easy sheet pan meal featuring tender chicken, colorful vegetables, and a sweet and tangy sauce.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup bell peppers (red, yellow, and green), sliced
  • 1 cup pineapple chunks (fresh or canned)
  • 1 cup broccoli florets
  • 1 medium red onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger, grated
  • 2 tablespoons sesame oil
  • to taste salt and pepper
  • for serving cooked rice or quinoa

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • In a small bowl, whisk together the soy sauce, apple cider vinegar, honey, cornstarch, ginger, sesame oil, and a pinch of salt and pepper until well combined.
  • Place the chicken pieces in a large bowl. Pour the sauce over the chicken and toss until fully coated.
  • Spread the marinated chicken evenly on one side of the prepared baking sheet.
  • On the other side of the baking sheet, arrange the sliced bell peppers, pineapple chunks, broccoli florets, and red onion. Drizzle with a little olive oil, and season with salt and pepper.
  • Bake everything in the preheated oven for 25-30 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
  • Serve the sweet and sour chicken over cooked rice or quinoa. Drizzle the pan juices over the top for added flavor.

Notes

Serve with cooked rice or quinoa for a complete meal.
Keyword chicken, easy dinner, sheet pan, sweet and sour