Baked Sweet Chili Chicken & Veggies
A quick, sheet-pan meal of bite-sized chicken and mixed vegetables tossed in a sticky sweet-chili sauce.
Equipment
- Baking Sheet
- Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- Spatula or tongs
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 cups broccoli florets
- 1 whole bell pepper chopped
- 1 cup snap peas
- for the sauce section
- 1/4 cup soy sauce
- 1/4 cup sweet chili sauce (Mae Ploy)
- 1 tbsp sriracha optional
- 1 clove garlic minced
- 1 tsp cornstarch
- 1 tsp sesame seeds optional
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment if desired.
- In a small mixing bowl, whisk together 1/4 cup soy sauce, 1/4 cup sweet chili sauce, 1 tbsp sriracha (if using), minced garlic, and 1 tsp cornstarch until smooth.
- Place the cut chicken, broccoli florets, chopped bell pepper, and snap peas on the prepared baking sheet in a single layer.
- Drizzle the sauce evenly over the chicken and vegetables and toss on the sheet with tongs or a spatula until everything is coated.
- Bake for about 20 minutes, stirring or flipping halfway through, until the chicken is cooked through and vegetables are tender-crisp.
- Sprinkle with sesame seeds, if using, and serve immediately with rice or noodles, or divide into four meal-prep containers.
Notes
- Cut the chicken into even pieces for uniform cooking.
- Use Mae Ploy sweet chili sauce for the intended flavor.
- Omit or reduce sriracha to adjust spiciness.
- Toss ingredients on the sheet to ensure even coating.