Well, I’m on a roll. I can’t stop making Chinese 🥡 takeout copycat dishes!
You will love this healthy version Sweet Chili Chicken & Veggies! It’s loaded with flavor and great for meal-prep! AND you can easily make this start to finish in 30 minutes, all on ONE ☝️ sheet pan!
And you may be thinking, “Is she making a Sheet Pan meal again?” Why YES indeedy, I am! But when you line your pan with non-stick aluminum foil, it’s the easiest to dinner clean up ever!
One of the key ingredients in this dish is Sweet Chili Sauce. You can find it on the International aisle of most grocery stores, and it’s a great flavor booster to keep in the fridge. It has a sweet & slightly spicy flavor, similar to the flavor of Sweet & Sour Chicken. This is the one we use – also great to serve with Eggrolls!
If you are craving Chinese takeout, this Sweet Chili Chicken and Veggie dish totally fits the bill! It’s a quick, flavor packed meal and a much healthier than the alternative!
Sheet Pan Sweet Chili Chicken & Veggies
Course: Chicken, One Pan Meal, Sheet PanCuisine: AsianDifficulty: Easy4
servings10
minutes20
minutes30
minutesYou will love this healthy version Sweet Chili Chicken & Veggies! It’s loaded with flavor and great for meal-prep! AND you can easily make this start to finish in 30 minutes, all on ONE ☝️ sheet pan!
Ingredients
1 lb. boneless chicken breasts or thighs – cut into 1-inch pieces
1 (12 oz.) bag Broccoli florets
1- 2 large red bell pepper – cut into 1-inch pieces
1 cup sugar snap peas
Optional garnishes: chopped green onion, chopped cashews, or sesame seeds
- Sauce
1/2 cup low sodium soy sauce
2 tbsp sweet chili sauce
4 tbsp honey
4 cloves minced garlic
2 tsp fresh minced ginger
Directions
- Preheat oven to 400 degrees. While oven preheats, chop chicken and bell pepper into 1-inch pieces.
- Next combine Sauce ingredients in a small saucepan & whisk together over Medium heat. Bring to a boil, then turn down heat to a simmer for about 10 minutes, whisking occasionally until sauce has reduced, and is thick and bubbly.
- While Sauce cooks, line a sheet pan with aluminum foil, and spray with cooking spray. Spread chicken pieces, bell pepper, broccoli florets & snap peas on sheet pan.
- After Sauce had reduced, pour about HALF of the sauce over the chicken & veggies on the sheet pan and use a spatula to combine. (Reserve other half to drizzle over chicken & veggie mixture before serving.)
- Bake on center rack for 10 minutes. After 10 minutes, remove from oven, toss and return to the oven for 10 more minutes.
- Remove from oven and drizzle remaining Sauce over chicken mixture. Serve hot over steamed rice, garnishing with green onions, sesame seeds and/or chopped cashews, if desired.
Notes
- Recipe based on Sheet Pan Sesame Chicken and Veggies from @eatyourselfskinny.
- I forgot to add the Sugar Snap peas, so feel free to add more broccoli or skip them – it’s still delicious!
