Baked Sweet Chili Chicken & Veggies

One-pan dinners are my love language: minimal prep, bold flavors, and leftovers that taste like they were worth a weeknight effort. This Baked Sweet Chili Chicken & Veggies brings together tender chicken pieces, crisp-tender broccoli, snap peas, and bell pepper, all coated in a sticky sweet chili sauce that’s bright, a little spicy, and utterly addictive. It’s the kind of recipe you’ll crave on busy nights and happily serve to friends because it looks like you fussed—when you didn’t.

The flavor profile here is sweet and savory with a gentle heat from sriracha if you choose to add it. The sauce features sweet chili sauce (Mae Ploy is suggested for its perfect balance of sweet and tangy), soy sauce for depth, garlic for aromatic lift, and a hint of cornstarch to give that glossy, clingy finish that coats the chicken and vegetables beautifully. Toasted sesame seeds are a small optional flourish that add a toasty finish and a pleasing crunch.

This recipe uses simple, pantry-friendly ingredients and a straightforward baking method. The chicken stays moist when cut into evenly sized pieces and baked just until cooked through, while the veggies roast to tender-crisp perfection, picking up caramelized edges where they meet the hot pan.

Why you’ll love this recipe

• Minimal hands-on time: chop, toss, and bake.
• Balanced weeknight dinner: protein and vegetables on one tray.
• Customizable heat level: leave out the sriracha for milder flavor.
• Great for meal prep: stores well and reheats nicely.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 bell pepper, chopped
• 1 cup snap peas
• For the sauce:
• 1/4 cup soy sauce
• 1/4 cup sweet chili sauce, Mae Ploy
• 1 tablespoon sriracha, optional
• 1 garlic, minced
• 1 teaspoon cornstarch
• 1 teaspoon sesame seeds, optional

Equipment

• Baking sheet or rimmed baking pan
• Mixing bowl
• Small bowl or jar for the sauce
• Measuring cups and spoons
• Knife and cutting board
• Spatula or tongs

Step-by-step directions

1. Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking and make cleanup easy.
2. Cut the chicken: Trim any excess fat from the 1 lb boneless skinless chicken breasts and cut them into 1-inch pieces so they cook evenly. Place the chicken pieces in a bowl large enough for tossing.
3. Prepare the vegetables: Cut the broccoli into 2-inch florets if needed so they’re bite-sized. Chop the bell pepper into roughly 1-inch pieces to match the chicken. Trim the ends of the snap peas. Combine the broccoli, chopped bell pepper, and snap peas with the chicken in the bowl so everything is ready to be sauced and baked.
4. Make the sauce: In a small bowl or jar, whisk together 1/4 cup soy sauce, 1/4 cup Mae Ploy sweet chili sauce, 1 tablespoon sriracha (use only if you want heat), and 1 clove garlic, minced. In a separate tiny bowl, stir 1 teaspoon cornstarch with a splash of cold water until it dissolves into a smooth slurry. Add the cornstarch slurry to the sauce and whisk until fully combined. This will give the sauce body and help it adhere to the chicken and veggies while baking.
5. Toss to coat: Pour the sauce over the chicken and vegetables in the bowl. Use a spatula or your hands to toss everything until the chicken and vegetables are evenly coated in the sauce. Make sure the cornstarch is well distributed throughout the mixture.
6. Arrange on the baking sheet: Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Give each piece a little space—crowding can cause steaming instead of roasting, which will reduce browning.
7. Bake: Place the baking sheet in the preheated oven and bake at 425°F (220°C) for about 18–22 minutes, stirring once halfway through. The chicken pieces should reach an internal temperature of 165°F (74°C), and the vegetables should be crisp-tender with some browned edges. Because oven temperatures vary, start checking at 18 minutes and adjust as needed.
8. Finish and thicken if needed: If the sauce looks thin after baking, transfer the pan to broil for 1–2 minutes to reduce the liquids and intensify caramelization—watch closely to prevent burning. Alternatively, remove the pan and transfer the contents to a skillet over medium heat for a minute or two until the sauce thickens and glazes the chicken and vegetables.
9. Garnish and serve: Sprinkle 1 teaspoon sesame seeds over the finished dish if using. Serve the Baked Sweet Chili Chicken & Veggies hot over steamed rice, cauliflower rice, or your favorite grain. Leftovers can be refrigerated in an airtight container for up to 3–4 days.

Troubleshooting & tips

• Even cooking: Cut chicken and vegetables to similar sizes so everything finishes at the same time. One-inch chicken pieces and bite-sized veggies are the sweet spot.
• Don’t overcrowd: Use a large baking sheet so ingredients have space to brown. If pieces are piled up, they’ll steam instead of roast.
• Adjust sweetness and spice: If you want it sweeter, add a little more sweet chili sauce. To dial up the heat, increase the sriracha or add a pinch of red pepper flakes.
• Make it gluten-free: Substitute tamari or a certified gluten-free soy sauce for the soy sauce.
• Extra glaze: If you like a thicker glaze, reserve two tablespoons of sauce before tossing with the chicken and veggies; warm it in a small pan with the cornstarch slurry to thicken, then toss with the baked pieces just before serving.

Serving suggestions

• Serve over steamed jasmine or brown rice for a classic pairing.
• For lower carbs, choose cauliflower rice or a bed of leafy greens.
• Top with sliced green onions, a squeeze of lime, or extra sesame seeds for freshness and texture contrast.
• Pair with a simple cucumber salad or pickled vegetables to balance the sweetness.

Make-ahead and storage

This dish is perfect for meal prep. After baking, let it cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much. For longer storage, you can freeze portions in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating.

Notes

• The recipe uses 1 lb boneless skinless chicken breasts cut into 1-inch pieces and exactly the sauce proportions listed above; follow those amounts for the same balance of flavors.
• If you skip the sriracha, the dish will still be lively thanks to the sweet chili sauce and garlic.
• Toasted sesame seeds are optional but recommended for a lovely finish.

This Baked Sweet Chili Chicken & Veggies is the kind of easy weeknight recipe that feels special without requiring a lot of effort. It’s colorful, balanced, and quick to assemble—perfect for feeding hungry households or prepping ahead for a few days of tasty lunches. Give it a try the next time you want a saucy, satisfying dinner that’s both simple and impressive.