I don’t know what it is about this time of year. But here I am again, creating one sheet pan dinner after another. Today’s recipe is Asian-inspired and it’s one of my favorite sheet pan meals. It’s that sticky, sweet, and sour sauce…it’s just a little bit addicting. Something about this back-to-school time always inspires me to create quick, family-focused dinners that everyone will love. Sweet and sour chicken (of any kind) is my oldest brother’s favorite dinner-out or order-in meal. He’s been requesting something similar for months, which leads me right into this recipe. We’re going the take-out, made at home, route here and I’m so excited. It’s been a while since I’ve shared a “take-out” style recipe. It’s not traditional, but so totally delicious. And easy, which is really what we all need during the “back to school” season.
Here are the details – this is quick
It starts with the chicken. I wanted to be sure the sauce would really stick to the chicken. So I tossed the chicken with a beaten egg and dredged it through a ginger/flour mix to coat. This is a very, very light coating, but it’s just enough to help all that sticky sauce actually stick to the chicken. Once you’ve coated the chicken in flour, arrange it to one side of a large greased baking sheet. Then drizzle the chicken generously with oil to help it crisp up a bit as it bakes in the oven. Moving onto the vegetables. You can really use whatever mix of vegetables you love most. For me, I felt that broccoli and bell peppers fit this recipe best. Arrange the vegetables to the other side of the pan and toss with a little olive oil before roasting. Since the chicken cooks at such a high temperature, the broccoli and peppers have just enough time to lightly char. This leaves them with just the right amount of bite. Delicious!
While the chicken is baking, make the sauce
The sauce is the secret to this recipe, it adds all the flavor. Sweet, tangy, a touch spicy, and once boiled down, super sticky. The ingredients are simple, but the key is to use sweet Thai chili sauce as a shortcut. Then add in soy sauce, garlic, jalapeños, and a few other ingredients to help the sauce achieve that perfect sweet and saucy flavor. The sauce takes only a few minutes to thicken up on the stove. It should be good to go by the time the chicken finishes cooking. Toss the sauce with the chicken, then return the pan to the oven for a few more minutes, and you’re done. Literally so simple. For serving, I love a bowl of steamed rice. Nothing fancy, but a classic Gerard Family staple. Then finish with fresh cilantro or basil, and of course, extra sauce! Saucy sticky chicken is the only way to go. Looking for other quick weeknight recipes? Here are a few ideas: Homemade Dan Dan Noodles Ginger Sesame Chicken and Crispy Brussels Sprouts. 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms Lastly, if you make this Sheet Pan Sticky Sweet and Sour Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
