Sheet Pan Sweet and Sour Chicken Made Simple and Delicious
A vibrant, flavorful dish featuring tender chicken, colorful bell peppers, and a tangy-sweet sauce, perfect for weeknight meals.
Equipment
- Mixing Bowl
- Sheet Pan
- Oven
Ingredients
Chicken
- 1.5 pounds Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
Vegetables
- 1 each Red Bell Pepper Cut into strips.
- 1 each Yellow Bell Pepper Cut into strips.
- 1 each Green Bell Pepper Cut into strips.
- 1 medium Onion Sliced into wedges.
- 3 cloves Garlic Minced.
Sauces
- 1 cup Sweet and Sour Sauce Store-bought or homemade.
- 2 tablespoons Soy Sauce For added umami flavor.
- 2 tablespoons Olive Oil For roasting.
Seasonings
- to taste Salt
- to taste Black Pepper Freshly cracked.
Garnish
- 1 tablespoon Toasted Sesame Seeds Optional, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the chicken breasts, removing excess fat, and cut into uniform bite-sized pieces.
- Wash and slice the bell peppers into strips.
- Peel and slice the onion into wedges.
- In a large mixing bowl, combine the chicken pieces, bell peppers, onion, and minced garlic. Toss gently to combine.
- In a separate small bowl, whisk together the sweet and sour sauce, soy sauce, olive oil, salt, and pepper.
- Pour the sauce over the chicken and vegetables, mixing thoroughly to coat.
- Transfer the mixture to a large sheet pan, spreading it out in a single layer.
- Roast in the preheated oven for about 25 to 30 minutes, shaking the pan halfway through.
- Check that the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- During the last five minutes, sprinkle sesame seeds over the top.
- Remove from the oven and let sit for a few minutes before serving.
- Plate the chicken and vegetables, drizzling any remaining sauce over the top.
Notes
For variations, consider adding jalapeños for spice, or using different proteins like turkey or tofu.