Sheet Pan: Sweet and Sour Chicken
Shared with me by: Pat K B (Mark's mom)
Love sheet pan dinners. A lot of flavor with little work.
Ingredients
- 1 large yellow onion
- 2 green bell peppers
- 1 red bell pepper
- 20 oz. can pineapple chunks, SAVE JUICE
- 1.25 lb. boneless skinless chicken breasts (or thighs)
- 2 Tbls. canola oil
- 1/4 t. garlic powder
- 1/2 t. ground ginger
- salt and pepper to taste
- pinch of red pepper flakes, optional
- 3 green onions, sliced
- 6 c. pre-cooked Basmati rice
Sweet and Sour Sauce
- 1/4 c. ketchup
- 1/4 c. brown sugar
- 1/3 c. rice or apple cider vinegar
- 1-1/2 Tbls. soy sauce
- 1-1/2 Tbls. cornstarch
- 1 c. reserved pineapple sauce
Instructions
Drain pineapple chunks well, reserving the juice for the sauce.
Cut the onion, bell peppers, and chicken breasts into one-inch pieces and set aside.
In a large bowl, combine oil, garlic powder, ground ginger, a pinch or two of salt and pepper; stir to combine. If you like a little kick, add red pepper flakes to your liking.
Add onion, bell peppers, chicken, and pineapple chunks; toss until ingredients are evenly coated in oil and spices. Transfer to sheet pan(s). Use two sheet pans, if needed, to prevent the chicken and vegetables from piling on top of each other. They need a little room to brown correctly.
Bake at 400 degrees for about 40 minutes, or until they are slightly browned on the edges. Stir half way through the baking time (after 20 minutes) to redistribute the heat and allow excess moisture to evaporate.
While the chicken and vegetables are baking, prepare the sauce and cook the rice.
About 25 minutes before sheet pan dinner is done, start cooking the rice according to package directions.
SAUCE: In a small sauce pan, whisk together the reserved pineapple juice (about 1 cup), ketchup, brown sugar, vinegar, soy sauce and cornstarch until the cornstarch is fully dissolved. Heat the mixture over medium heat, stirring often, until it begins to simmer and thicken. Once the sauce has thickened to a glaze, remove it from the heat and set it aside until ready to use.
When the chicken and vegetables have finished baking, remove them from oven and transfer to a serving bowl. Pour the prepared sauce on top and stir until chicken, vegetables and pineapple are coated in sauce. Or, you can pour sauce directly on sheet pan when removed from oven and toss to coat evenly.
Top with sliced green onions.
Serves 4
NOTE: Chicken breasts can be dry. If you prefer to have a more moist meat, use chicken thighs or a combo of both types.