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- 1 lb chicken breast, cut into bite-sized pieces - 1 bell pepper (red or yellow), diced - 1 cup pineapple chunks (fresh or canned) - 1 medium onion, sliced - 2 cups broccoli florets You want fresh, juicy chicken for flavor. The bell pepper adds color and crunch. Pineapple gives a sweet touch. Onions bring a savory taste. Broccoli adds healthy greens. - 1/4 cup soy sauce (low sodium) - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar Soy sauce gives depth. Honey or maple syrup adds sweetness. Rice vinegar balances the flavors. This sauce makes the dish pop with taste. - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - Sesame seeds and green onions for garnish Garlic powder adds warmth. Ginger powder gives a zesty kick. Salt and pepper enhance all flavors. Sesame seeds and green onions make it look lovely. They also add a nice crunch. 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This helps the chicken cook well and get that nice, roasted flavor. 2. Combine chicken and vegetables: In a large bowl, mix together the chicken breast pieces, diced bell pepper, sliced onion, and broccoli florets. Make sure everything is well combined to ensure even cooking. 1. Prepare the sauce ingredients: In a separate bowl, mix the olive oil, soy sauce, honey or maple syrup, rice vinegar, garlic powder, ginger powder, salt, and pepper. This sauce will add great flavor to your dish. 1. Bake first 20 minutes and add pineapple: Spread the chicken and vegetable mix evenly on a large sheet pan. Bake in the preheated oven for 20 minutes. After 20 minutes, add the pineapple chunks to the pan and stir everything gently before returning it to the oven. 2. Thicken sauce with cornstarch slurry: In the last 5 minutes of baking, take 1 tablespoon of cornstarch mixed with 2 tablespoons of water and pour it over the mixture. This will help thicken the sauce. 3. Final baking and serving preparations: Bake for another 10 minutes until everything is cooked through and tender. Once done, let it cool for a few minutes. You can garnish with sesame seeds and sliced green onions for a nice touch before serving. To ensure even cooking, cut the chicken and veggies into similar sizes. This helps them cook at the same rate. Spread everything in a single layer on the sheet pan; this allows hot air to circulate. To check for doneness, make sure the chicken reaches an internal temperature of 165°F (75°C). You can use a meat thermometer for this. If you don’t have one, cut a piece of chicken to see if it’s no longer pink inside. The cornstarch slurry is key to a thick sauce. If you want a thicker sauce, simply add a bit more cornstarch mixed with water. Mix it well before adding it to the pan. If it's too thick, add a splash of water or broth. This gives you control over the sauce's consistency. Feel free to boost the flavors by adding spices. A pinch of red pepper flakes can give it a nice kick. You can also add more veggies like snap peas or carrots for extra crunch and color. Experiment with what you have on hand. This dish is flexible and can fit many tastes! {{image_2}} You can switch out chicken for tofu or shrimp. Tofu gives a great texture. Use firm tofu, cut it into cubes. Marinate it in the sauce for a stronger flavor. Shrimp also works well and cooks fast. Make sure to add shrimp in the last 10 minutes of cooking. This keeps them tender and juicy. Feel free to use other vegetables. Carrots, snap peas, or zucchini all taste great. You can also try using asparagus or cauliflower. Just keep the cooking time in mind. Some veggies cook faster than others. Cut them into similar sizes to ensure even cooking. You can change the sweetener in the sauce. Instead of honey, try maple syrup or agave nectar. For a lower-calorie option, use a sugar substitute. If you need a gluten-free sauce, use tamari instead of soy sauce. This keeps the dish tasty while meeting your dietary needs. To store leftovers, let the sheet-pan sweet and sour chicken cool down. Place it in an airtight container. Refrigerate the leftovers within two hours of cooking. They will stay fresh for about three to four days. Make sure to keep any sauce separate if you want to keep the chicken crispy. For freezing, use a freezer-safe container or a heavy-duty freezer bag. Portion the chicken and veggies for easier thawing later. Remove as much air as possible from bags. You can freeze it for up to three months. To avoid freezer burn, wrap it tightly in plastic wrap and then in foil. To reheat, I suggest using the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps moisture in and prevents drying out. Heat for about 15-20 minutes or until warmed through. You can also use a microwave for quicker reheating. Just cover the dish to keep the steam inside. Enjoy your meal as if it was fresh! Making this dish takes about 45 minutes. This includes 15 minutes for prep and 30 minutes for cooking. You’ll spend around five minutes chopping chicken and veggies. Mixing the sauce takes just a few minutes more. The cooking time is split into two parts: the first 20 minutes to bake the chicken and veggies, then an additional 10 minutes after adding pineapple. Yes, you can prep this dish in advance. You can cut the chicken and chop the veggies a day before. Store them in the fridge in a sealed container. You can also mix the sauce ahead of time. Just keep it in a jar or bowl in the fridge. When you’re ready to cook, combine everything and bake. This makes for an easy weeknight meal! You can pair this meal with rice or quinoa. Both will soak up the sauce well. You can also serve it with a fresh salad or steamed veggies for extra crunch. If you like, add some spring rolls for a fun side. The flavors of sweet and sour chicken go well with many sides, so feel free to mix and match! This recipe for Sheet-Pan Sweet and Sour Chicken is simple and fun. We covered the main ingredients like chicken, fresh veggies, and sweet pineapple. The homemade sauce blends soy sauce and honey for the perfect taste. I shared handy tips for cooking and made suggestions for variations and storage. Try swapping proteins or adding extra veggies to change things up. This dish shines at dinner and provides great leftovers. Enjoy cooking and experimenting with flavors!

Sheet-Pan Sweet and Sour Chicken

Savor the deliciousness of this Sheet-Pan Sweet and Sour Chicken recipe that's perfect for busy nights! Packed with tender chicken, colorful vegetables, and juicy pineapple, this easy meal is not only quick to prepare but also full of flavor. Plus, it all bakes on one pan for easy cleanup. Click through to discover how to whip up this delightful dish in just 45 minutes and impress your family with a tasty dinner tonight!
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 bell pepper (red or yellow), diced

1 cup pineapple chunks (fresh or canned)

1 medium onion, sliced

2 cups broccoli florets

2 tablespoons olive oil

1/4 cup soy sauce (low sodium)

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds and green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken pieces, diced bell pepper, onion slices, and broccoli florets.

      In a separate bowl, mix together olive oil, soy sauce, honey (or maple syrup), rice vinegar, garlic powder, ginger powder, salt, and pepper.

        Pour the sauce over the chicken and vegetables, tossing everything together to ensure it’s well coated.

          Spread the mixture evenly onto a large sheet pan, ensuring everything is in a single layer.

            Bake in the preheated oven for 20 minutes.

              After 20 minutes, add the pineapple chunks to the sheet pan. Stir the mixture lightly, then return to the oven for another 10 minutes.

                In the last 5 minutes of baking, add the cornstarch slurry to the pan and stir gently to thicken the sauce.

                  Bake for the final minutes until everything is cooked through and tender.

                    Remove from the oven and let it cool for a few minutes. Garnish with sesame seeds and sliced green onions before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4