Sweet Chili Chicken
Sheet Pan Sweet Chili Chicken is made with juicy chicken, roasted peppers, and a sweet and spicy garlic ginger sauce for an easy weeknight dinner that's ready in about 30 minutes.
Servings: 4
Equipment
- rimmed baking sheet
- medium sauce pan
- sharp knives
Ingredients
- ¾-1 lb chicken breasts, cubed *see notes
- 1 Tbsp cornstarch
- ¼ tsp black pepper
- ¼ tsp salt
- ½ tsp red pepper flakes *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 cornstarch 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
- Chicken thighs work well too if you prefer dark meat.
- Don't overcrowd the sheet pan. Leave a little space between the chicken pieces so they brown instead of steam.
- Add your favorite vegetables. Broccoli, zucchini, mushrooms, or snap peas all roast well alongside the chicken.
- Nutrition information does not include rice or cauliflower rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months if desired.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 34g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 729mg | Potassium: 441mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1293IU | Vitamin C: 55mg | Calcium: 20mg | Iron: 1mg