Sheet Pan Sticky Sweet and Sour Chicken
A deliciously sticky, sweet, and tangy chicken dish that's simple to make and perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless and skinless chicken thighs (or chicken breasts if you prefer)
- 2 cups assorted bell peppers, sliced
- 1 cup red onion, sliced
- 1 cup sugar snap peas (or any veggie you love!)
- 3 cloves garlic, minced
- 1 cup sweet and sour sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice or quinoa, for serving Because sticky sauce deserves a good base!
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs with olive oil, minced garlic, soy sauce, salt, and pepper.
- Spread the chicken on a sheet pan, and surround it with the sliced bell peppers, red onion, and sugar snap peas.
- Drizzle the sweet and sour sauce over the chicken and veggies.
Cooking
- Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Serve it over rice or quinoa.
Notes
Feeling flexible? Swap out veggies for whatever you have on hand. For heat, toss in some red pepper flakes or drizzle sriracha. Leftovers can be stored in an airtight container in the fridge for up to 3 days.