Sweet Chili Chicken

One of my favorite things about this Sweet Chili Chicken is that it delivers all of the sweet, sticky, spicy flavor you expect but everything roasts together on one sheet pan. The chicken gets lightly browned around the edges, the peppers become tender, and a quick garlic ginger sweet chili sauce brings it all together in the end.

This is the kind of dinner that’s easy enough for a busy weeknight but still feels like something a little different from the usual chicken and rice. If you’re looking for a dinner that’s easy to customize with your favorite vegetables and simple enough for busy weeknights, I think you’ll come back to this one often.

Sheet Pan Sweet Chili Chicken Without Any Frying

Most sweet chili chicken recipes rely on frying to get crispy chicken before tossing it in sauce. I wanted a version that delivered the same sweet, sticky, spicy flavor without the extra oil or standing over the stove.

Roasting everything on one sheet pan keeps dinner simple, while a quick garlic ginger sweet chili sauce brings everything together at the end.

Here’s what makes this version different:

• No frying required. A light coating of cornstarch helps the chicken brown in the oven instead of relying on a thick batter or deep frying.
• The vegetables roast with the chicken. Bell peppers and jalapeños cook on the same pan, so you end up with a complete meal instead of cooking vegetables separately.
• The sauce tastes homemade. Fresh garlic and ginger add a lot more flavor than using bottled sweet chili sauce by itself.
• The sauce goes on at the end. Tossing the chicken after roasting keeps the sauce glossy and prevents the sauce from burning in the oven.
• One pan means less cleanup. Everything roasts together, so dinner is simple from start to finish.

If you love sweet chili sauce, try my Sweet Chili Shrimp!

A few ingredients make a big difference in this recipe. The full ingredient list and measurements are in the recipe card below.

Chicken. I cut the chicken into evenly sized, bite-sized pieces so it cooks quickly and every piece gets coated in the sauce. Chicken thighs also work well if you prefer darker meat.

Sweet Chili Sauce. This is the base of the sauce, but I don’t use it straight from the bottle. Fresh garlic, ginger, butter, and a little honey give it a much more homemade flavor.

Cornstarch. I only use a light coating here. It helps the chicken brown in the oven and gives it lightly crisp edges without needing to fry. You can use flour or arrowroot in place of the cornstarch. You can also skip it if you want.

Bell Peppers & Jalapeño. Roasting them with the chicken turns this into a complete sheet pan dinner. Remove the jalapeño seeds for less heat or leave them in if you like it spicy.

Fresh Garlic & Ginger. I highly recommend using fresh garlic and ginger instead of dried here.

Step 1. Season the chicken. Preheat the oven to 375ºF. Cut the chicken into evenly sized 1-inch pieces so it cooks evenly. Add the chicken to a large bowl with the cornstarch and seasonings, then toss until every piece is lightly coated. Drizzle the olive oil onto a large sheet pan.

Step 2. Roast the chicken and vegetables. Spread the chicken into a single layer on the prepared sheet pan, leaving a little space between each piece so it browns instead of steams. Arrange the bell peppers and jalapeños around the chicken. Roast on the center rack for about 20 minutes, flipping the chicken halfway through, until it’s lightly browned and reaches 165°F.

Step 3. Make the sweet chili sauce. While the chicken roasts, melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook for about 30 to 60 seconds, just until fragrant. Stir in the sweet chili sauce and honey, then let everything warm together for another minute before removing it from the heat.

Step 4. Toss and serve. Pour the warm sauce over the roasted chicken and vegetables, tossing until everything is evenly coated. If needed, return the sheet pan to the oven for 1 to 2 minutes to warm the sauce through. Serve over rice, cauliflower rice, or greens, then finish with sliced green onions and a squeeze of fresh lime.

A Few Tips Before You Start

• Don’t crowd the sheet pan. Leave a little space between the chicken pieces so they brown around the edges instead of steaming. If your pan is too full, use two sheet pans.
• Cut everything about the same size. One-inch pieces of chicken and similarly sized peppers cook more evenly, so you won’t end up with dry chicken or undercooked vegetables.
• Add the sauce after roasting. If you toss the chicken with the sauce before baking it can burn. Adding it at the end keeps the sauce glossy and the flavors bright.

What to Serve with Sweet Chili Chicken

This Sweet Chili Chicken can be served in a variety of different ways depending on what you’re in the mood for. Here are a few of my favorite options:

• Jasmine rice. This is my go-to. It soaks up all the extra sweet chili sauce and makes the meal feel complete.
• Cauliflower rice. A great option if you’re looking for something lighter without giving up all the flavor.
• Noodles. Rice noodles or lo mein noodles turn this into more of a takeout-style dinner.
• Over greens. Pile everything onto chopped romaine or cabbage for a hearty salad that’s full of crunch.
• Steamed broccoli or snap peas. If you want to add even more vegetables, these pair perfectly with the sweet and spicy sauce.
• Cucumber salad. If you’re looking for something crisp on the side, my Asian Cucumber Salad is perfect.

Make Ahead and Storage

This Sweet Chili Chicken is one of those dinners that’s just as good for meal prep as it is fresh from the oven. I often make the sauce ahead of time and keep it in the refrigerator until I’m ready to cook.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken, peppers, and sauce reheat well in the microwave or in a skillet over medium heat until warmed through.

If you’re making this for meal prep, serve it with freshly cooked rice or store the rice separately so everything reheats evenly. I also like adding a fresh squeeze of lime and sliced green onions just before serving to add more freshness to the bowl.