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Sheet Pan Sweet and Sour Chicken and Veggies
Sheet Pan Sweet and Sour Chicken and Veggies
Classic DishSweet and Sour Pork
Prep: 15 min • Cook: 25 min. An easy, weeknight-friendly one-pan wonder where chicken and vegetables are roasted and then tossed in a quick sweet and sour sauce.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Prep
- 1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2In a small bowl, whisk together soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- 3In a large bowl, toss chicken pieces, broccoli florets, red onion wedges, and bell pepper chunks with vegetable oil until evenly coated.
Cook
- 1Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
- 2Roast for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- 3While the chicken and vegetables are roasting, whisk the cornstarch into the reserved sweet and sour sauce mixture until smooth.
- 4Remove the baking sheet from the oven. Pour the sauce over the chicken and vegetables. Toss gently to coat.
- 5Return to the oven for another 5 minutes, or until the sauce has thickened and coats the ingredients.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 30 g
- Fat
- 19 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 30 g |
| Fat | 19 g |
| Carbs | 45 g |
Tips
- Ensure chicken is cut into uniform pieces for even cooking. Use fresh garlic and ginger for best flavor.
- Do not overcrowd the baking sheet; use two if necessary to allow ingredients to roast properly.
- Serve hot over steamed rice or quinoa for a complete and satisfying meal.
