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Sheet Pan Sweet Chili Chicken is an easy, delightful meal that combines asian inspired flavors. It’s sweet, spicy and so savory. Garlic ginger in every bite! Ready in 30 minutes!
Table of Contents
Why Make This Sweet Chili Chicken
The roots of sweet chili chicken can be traced back to Asian cuisine, where the masterful use of spices and sauces has long been celebrated. In particular, Thai and Chinese cuisines have played pivotal roles in popularizing this delightful dish. Sweet chili sauce, a key component, is a versatile condiment that adds both sweetness and heat, making it a perfect companion for chicken.
This meal comes together quickly. You can have dinner on the table or the meal prepped for the week in about 30 minutes. It’s baked on one sheet pan, just simmer the sauce and pour it over the chicken. Also consider trying my Chicken Poke Bowls for a great change up!
You can customize the veggies with this meal. Add extra veggies or swap out the peppers for zucchini or mushrooms. You can also add more veggies by serving this meal over cauliflower rice.
Also give my Sweet Chili Shrimp a try, it’s just as tasty but with juicy shrimp instead of chicken. Also, my Honey Sriracha Shrimp is my most viral recipe to date another great, asian inspired meal to make.
Ingredients Needed
Please Note* All other ingredients and measurements can be found in the recipe card at the bottom of this blog post.
Chicken Breasts. I love to use high quality chicken breasts for this meal. They will be cubed into bite sized pieces.
Sweet Chili Sauce. This is a condiment that can be found in the international aisle at most all grocery stores. It tastes just like it’s name, sweet and spicy sticky sauce.
Honey. This adds an extra sweetness I love with the flavors here. It also helps to make the chicken a little more “sticky”.
Corn Starch. This is to coat the chicken. It gives it a very light batter that I enjoy.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Recipe Variations
Chicken Breasts. Chicken thighs interchangeably. Both are delicious.
Bell Peppers. Use any color bell peppers of choice. You can really use any veggie you prefer. Other favorites are mushrooms, broccoli, zucchini. Just please note that some veggies will need a little less time to soften and bake.
Corn Starch. Flour or arrow root in place of the corn starch. You can also skip it if you want!
Steps To Make This Recipe
Step One. Preheat the oven to 375º. Prepare the chicken, cube it into small 1 inch cubes of equal size so the chicken cooks evenly. Add the chicken to a large bowl, mix it with the corn starch and the seasonings so it’s evenly coated. Drizzle the oil to a large baking sheet.
Step Two. Place chicken on prepared sheet pan, make sure the chicken isn’t over lapping, add the bell peppers and jalapeños around the chicken. Place the sheet pan in the oven (center rack) and bake for 20 minutes, be sure to flip the chicken once in between this time! Chicken should reach 165º internal temp (times can vary on chicken size and thickness!)
Step Three. While the chicken and veggies bake, add the butter to a saucepan over medium heat. Add the ginger and garlic to the butter, let it simmer for 1 minute. Add chili sauce and honey. Let it all simmer together for 1 minute. Turn it off the heat.
Step Four. Once the chicken is done pour the chili sauce over it and mix well. Option to pop the sheet pan back into the oven to bring it to heat or you can serve it as is! Serve over rice, cauliflower rice over salads and more! Garnish with chopped green onions and a squeeze of lime.
Recipe FAQs
Yes! Chicken thighs would be wonderful for sweet chili chicken.
This recipe isn’t overly spicy! It’s pretty mild, however if you are serving kids or someone with low heat tolerance just skip the red pepper flakes and add some extra honey if the sauce tastes overly spicy.
Yes, Sweet Chili Chicken can be prepared in advance and reheated. The sauce may thicken upon refrigeration, but it can be thinned with a bit of water or broth.
Recipe Tips
Add More Veggies! You can easily add in more veggies like zucchini, broccoli and more. You may need to adjust the bake time a bit but it’s great with all sorts of veggies.
Serve It With Your Favorite Sides. I serve mine over rice or cauliflower rice! It’s also great over fried rice.
Recipe Pairings
This meal goes so great with my Asian Cabbage Salad, or Spicy Cucumber Salad. Additionally you can serve it as a protein on top of multiple salad or just serve it with a side of steamed broccoli.
Other Chicken Recipes To Try
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Sweet Chili Chicken
Equipment
- rimmed baking sheet
- medium sauce pan
- sharp knives
Ingredients
- .75-1 lb chicken breasts, cubed , *see notes
- 1 Tbsp corn starch
- ¼ tsp black pepper
- ¼ tsp salt
- ½ tsp red pepper , *more or less to taste
- 1 small red bell pepper
- 1 small orange bell pepper, or any color of choice
- 1 jalapeño, sliced
- 1 Tbsp olive oil
Sweet Chili Sauce
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 inch ginger, minced
- ¾ cup sweet chili sauce , *more as needed
- 1-2 Tbsp honey
Garnish
- 1 lime, sliced
- 3 Tbsp green onions, chopped
Instructions
- Preheat the oven to 375º. Prepare the chicken, cube it into small 1 inch cubes of equal size so the chicken cooks evenly. Add the chicken to a large bowl, mix it with the corn starch and the seasonings so it's evenly coated. Drizzle the oil to a large baking sheet.
- Place chicken on prepared sheet pan, make sure the chicken isn’t over lapping, add the bell peppers and jalapeños around the chicken. Place the sheet pan in the oven (center rack) and bake for 20 minutes, be sure to flip the chicken once in between this time! Chicken should reach 165º internal temp (times can vary on chicken size and thickness!)
- While the chicken and veggies bake, add the butter to a saucepan over medium heat. Add the ginger and garlic to the butter, let it simmer for 1 minute. Add chili sauce and honey. Let it all simmer together for 1 minute. Turn it off the heat.
- Once the chicken is done pour the chili sauce over it and mix well. Option to pop the sheet pan back into the oven to bring it to heat or you can serve it as is! Serve over rice, cauliflower rice over salads and more! Garnish with chopped green onions and a squeeze of lime.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! We loved it… you’ve not failed us yet, Bailey! Thank you!
Wonderful, wonderful delicious and very easy meal. I highly recommend this one. I used chicken thighs and it was super tasty.
I made this because I wanted to do something different with chicken. It came together easily and got husband approval. I added broccoli florets because they needed to be used up. I used 1/8 tsp of ground red pepper and that was spicy enough for me. I served it over a bag of cauliflower rice that also had peas and carrots or something in it.
Note: Recipe says red pepper not red pepper flakes