Name: Sheet Pan Sweet and Sour Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Pineapple tidbits in juice - 2 (8 ounce) cans; Red bell pepper, seeded and cut into 1-inch pieces - 1; Green bell pepper, seeded and cut into 1-inch pieces - 1; Carrot, peeled and sliced diagonally - 1; Red onion, cut into 1-inch pieces - ½; Avocado oil - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Skinless, boneless chicken breast, cut into 1-inch pieces - 1 ½ pounds; Water as needed - 1 ½ pounds; Cornstarch - 2 tablespoons; Light brown sugar - ½ cup; Rice vinegar - ⅓ cup; Ketchup - 3 tablespoons; Soy sauce - 3 tablespoons; Chile-garlic sauce - 1 tablespoon; Ginger-garlic paste - 1 tablespoon; Ground white pepper - ⅛ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Sweet and Sour Chicken

1. Pineapple tidbits in juice - 2 (8 ounce) cans

2. Red bell pepper, seeded and cut into 1-inch pieces - 1

3. Green bell pepper, seeded and cut into 1-inch pieces - 1

4. Carrot, peeled and sliced diagonally - 1

5. Red onion, cut into 1-inch pieces - ½

6. Avocado oil - 3 tablespoons

7. Salt and ground black pepper to taste - 3 tablespoons

8. Skinless, boneless chicken breast, cut into 1-inch pieces - 1 ½ pounds

9. Water as needed - 1 ½ pounds

10. Cornstarch - 2 tablespoons

11. Light brown sugar - ½ cup

12. Rice vinegar - ⅓ cup

13. Ketchup - 3 tablespoons

14. Soy sauce - 3 tablespoons

15. Chile-garlic sauce - 1 tablespoon

16. Ginger-garlic paste - 1 tablespoon

17. Ground white pepper - ⅛ teaspoon

How to cook deliciously - Sheet Pan Sweet and Sour Chicken

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.

3. Stage

Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

4. Stage

Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.

5. Stage

Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

6. Stage

Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

7. Stage

Drizzle chicken, pineapple, and vegetables with sauce to serve.