SheetPan Sweet & Spicy Chicken
Easy, colorful and delicious, serve this Sweet & Spicy Chicken over rice and garnish with green onions.
Ingredients
- 1-1½ pounds chicken tenders cut into bite sized pieces
- 3 red bell peppers cut into chunks
- 1/2 red onion cut into chunks
- 1/3 cup + 2 Tbsp corn starch divided
- 1 small can pineapple chunks drained; use as much of the can as you like. I use about 3/4 of the can.
- 2/3 cup brown sugar
- 1/2-1 teaspoon red pepper flakes to taste
- 1/4 teaspoon ground ginger
- 2 cloves garlic finely chopped
- 6 Tablespoons low sodium soy sauce
- 2 Tablespoons rice vinegar
- chopped green onions and/or cilantro for garnish
Instructions
- Preheat oven to 400°. Line a large sheet pan with non stick foil or regular foil then parchment paper.
- Season chicken lightly with a bit of garlic salt and fresh ground black pepper. Place seasoned chicken in a ziploc bag with 1/3 cup or cornstarch and shake to coat all pieces well. Set aside.
- Arrange peppers and onions on sheet pan and then put chicken pieces evenly throughout the peppers and onions. Spray everything generously with olive oil spray.
- Bake for about 20 minutes, until chicken is completely cooked through and veggies are tender. While they are cooking, make the sauce.
- For the sauce, in a medium saucepan combine 1 cup water with the brown sugar, red pepper flakes, ginger, garlic, soy sauce, and rice vinegar. Bring to a boil over medium high heat.
- Whisk together 4 Tablespoons water with remaining 2 Tablespoons corn starch to make a slurry. Add this to the sauce and stir until thickened. Remove from heat and cover until ready to use.
- When the chicken and veggies are done, remove from oven. Add the pineapple pieces to the pan and pour the sauce over all. Toss well to coat with the sauce.
- Serve over rice and garnish with green onions and/or cilantro if desired. Enjoy!