Sheet Pan Sweet and Sour Chicken Dinner Recipe

Welcome to my West Virginia Kitchen!  Looking for a quick, delicious, and family-friendly dinner idea?  Look no further than this Sheet pan Sweet and Sour Chicken!  

This recipe brings all the flavors of your favorite takeout right into your kitchen-no delivery required.  With tender chicken, vibrant vegetables, and tangy-sweet sauce, this dish is bound to become a weeknight staple.  Plus, everything cooks on one sheet pan, making cleanup a breeze! I know you're gonna love it so...

Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:

• Easy Preparation:  With minimal prep and one pan, this recipe is perfect for busy weeknights.  Just chop, mix, and bake!
• Healthy Ingredients:  Loaded with lean chicken and a colorful array of vegetables, this meal is as nutritious as it is tasty. 
• Customizable:  Swap in your favorite veggies or adjust the sweetness and tanginess of the sauce to suit your taste buds.
• Family-Friendly:  Kids and adults alike will love the bold flavors and fun presentation of this dish. 
• Minimal Cleanup:  Since everything cooks on one sheet pan, you'll spend less time washing dishes and more time enjoying your meal. 

INGREDIENTS:

For this Sheet Pan Sweet and Sour Chicken Dinner you will need to gather a few simple ingredients:

• 1 lb Boneless Skinless Chicken Breasts, cut into bite-sized pieces
• 1 Red, Orange, & Yellow Bell Pepper, chopped
• 1 Red Onion, chopped
• 2 Zucchini, large dice
• 1 cup Pineapple Chunks (fresh or canned)
• Salt and Pepper, to taste

Sauce:

• 1/2 cup Ketchup
• 1/4 cup Rice Vinegar
• 1/2 cup Orange Juice (optional)
• 1/4 cup Soy Sauce
• 1/4 cup Brown Sugar
• 1 Tbsp Cornstarch
• 1 tsp Minced Garlic
• 1 tsp Minced Ginger

INSTRUCTIONS:

1. Preheat the Oven:  Preheat your oven to 400°F/200°C.  Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.  
2. Prepare the Chicken and Vegetables:  Add the chicken pieces, bell peppers, zucchini, onion, pineapple chunks to the baking sheet.  Add a little extra olive oil and season with salt and pepper.  Toss everything till it is coated with the oil and spices.  Spread out in a single layer on the baking sheet.  
3. Bake:  Place the baking sheet into the preheated oven and cook for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.  Stir the ingredients halfway through cooking for even browning.  
4. Make the Sweet and Sour Sauce:  In a small saucepan, whisk together the ketchup, rice vinegar, orange juice, soy sauce, brown sugar, minced garlic, minced ginger, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes.  
5. Coat the Chicken:  Pour half of the sweet and sour sauce over chicken and vegetables on the sheet pan.  Toss everything gently to ensure even coating.  
6. Serve:  Serve the chicken and vegetables over steamed rice or noodles, drizzle with a little extra sauce over the top and garnish with some sesame seeds or chopped green onions if desired.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Even Cooking:  Cut the chicken and vegetables into similar-sized pieces to ensure everything cooks evenly.
• Crispier Chicken:  For extra crispy chicken, broil the dish for the last 2-3 minutes of cooking.  
• Make Ahead:  You can prepare the sauce and chop the vegetables in advance to save time on busy nights. 
• Storage:  Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the oven or microwave.  

FAQs:

Can I use chicken thighs instead of breasts?

Absolutely!  Chicken thighs are a great alternative and add a but more flavor due to their higher fat content.  Just be sure to adjust the cooking time slightly, as thighs may take a but longer to cook through.  

Can I add other vegetables?  

Yes, feel free to add or substitute other vegetables like broccoli, carrots, or snap peas.  Just be mindful of their cooking times, as some veggies may cook faster or slower than others.  

Is there a way to make this dish gluten-free?

Yes!  Simply swap out the soy sauce for a gluten-free variety or tamari sauce to make this dish gluten-free.  

Can I make this dish ahead of time?  

You can prepare the sauce and chop the vegetables up to 24 hours in advance.  Store the seperately in the refrigerator until you're ready to assemble and bake the dish.  

This Sheet Pan Sweet and Sour Chicken is a delightful combination of sweet, tangy, and savory flavors that's perfect any night of the week.  Not only is it easy to prepare, but it also brings a homemade twist to a take out favorite that your whole family will love!  Give it a try, and you'll see why this recipe is sure to become a regular in your dinner rotation.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~