Sheet Pan Sweet and Sour Chicken Recipe

Recipesfull introduces to you: Popular Recipes. (Sheet Pan Sweet and Sour Chicken Recipe). Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Sheet Pan Sweet and Sour Chicken Recipe

Ingredients

2 (8 ounce) cans pineapple tidbits in juice

1 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

½ red onion

cut into 1-inch pieces

3 tablespoons avocado oil

salt and ground black pepper to taste

1 ½ pounds skinless

boneless chicken breast

cut into 1-inch pieces

water as needed

2 tablespoons cornstarch

½ cup light brown sugar

⅓ cup rice vinegar

3 tablespoons ketchup

3 tablespoons soy sauce

1 tablespoon chile-garlic sauce

1 tablespoon ginger-garlic paste

⅛ teaspoon ground white pepper

World Cuisine

Directions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

Drizzle chicken pineapple and vegetables with sauce to serve.

Nutritional Information

Sheet Pan Sweet and Sour Chicken Recipe

Servings Per Recipe:4

Calories: 523.5

% Daily Value *

Protein: 37.7g 75%

Carbohydrates: 58.6g 19%

Dietary Fiber: 3g 12%

Sugars: 49g

Fat: 14.9g 23%

Saturated Fat: 2.4g 12%

Cholesterol: 96.9mg 32%

Vitamin A Iu: 4345.4IU 87%

Niacin Equivalents: 24.4mg 187%

Vitamin B6: 1mg 63%

Vitamin C: 76.8mg 128%

Folate: 35.9mcg 9%

Calcium: 74.8mg 8%

Iron: 2.5mg 14%

Magnesium: 68.9mg 25%

Potassium: 726.9mg 20%

Sodium: 1236.2mg 49%

Thiamin: 0.2mg 15%

Calories From Fat: 134.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.