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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 bell pepper (red or yellow), diced - 1 cup pineapple chunks (fresh or canned) - 1 medium onion, cut into wedges - 2 carrots, sliced - 3 tablespoons cornstarch - ¼ cup soy sauce (low sodium) - ¼ cup ketchup - 2 tablespoons honey - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - 2 tablespoons sesame oil (or olive oil) - Chopped green onions - Sesame seeds - You can use chicken breast instead of thighs for a leaner option. - If you prefer plant-based meals, try tofu or tempeh. - Swap out the bell pepper for zucchini or broccoli. - Use any favorite veggies like snap peas or baby corn. These ingredients work together to create a bright and tasty dish. The chicken thighs stay juicy, while the veggies add crunch. The sweet and sour sauce gives it a zesty kick that kids love and adults enjoy. 1. Preheat your oven to 400°F (200°C). This helps cook the chicken evenly. 2. Line a large baking sheet with parchment paper. It makes cleanup easy. 3. In a large mixing bowl, add 1 lb of chicken thighs. 4. Sprinkle 3 tablespoons of cornstarch over the chicken. 5. Add salt and pepper to taste. 6. Toss the chicken until it is fully coated in cornstarch. 1. In a separate bowl, combine the diced bell pepper, onion wedges, sliced carrots, and pineapple chunks. 2. Pour the sweet and sour sauce over the vegetables. This sauce includes ¼ cup soy sauce, ¼ cup ketchup, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, and 1 teaspoon ginger powder. 3. Mix well to coat all the vegetables in the sauce. 1. Spread the chicken and vegetable mixture evenly on the prepared baking sheet. 2. Make sure everything is in a single layer for even cooking. 3. Bake in the preheated oven for 25-30 minutes. Stir halfway through for even cooking. 4. Check if the chicken is cooked through and the vegetables are tender before serving. 5. Allow it to cool slightly before you enjoy your meal with family or friends. To make sure your chicken cooks evenly, spread it out on the pan. Use a large baking sheet and keep everything in one layer. Stir halfway through cooking to allow heat to reach all pieces. If you want a sweeter or tangier sauce, adjust the honey or vinegar levels. Taste the sauce before pouring it over the chicken and veggies. This way, you can tweak it to fit your family's liking. Serve your sweet and sour chicken over jasmine rice or quinoa for a tasty meal. You can also pair it with a fresh green salad. To present it nicely, use a large platter and arrange the chicken and veggies in colorful sections. Sprinkle chopped green onions and sesame seeds on top for a pop of color and crunch. For meal prep, you can chop the chicken and veggies a day ahead. Store them in the fridge until you are ready to cook. Cleanup can be a breeze if you line your baking sheet with parchment paper. This will keep the pan clean and help with easy serving. After dinner, soak your mixing bowls in warm, soapy water right away to make washing them easier. {{image_2}} You can easily change the protein in this dish. - Using chicken breast: Swap the thighs for boneless, skinless chicken breasts. Cut them into small pieces for even cooking. This makes a leaner meal. - Vegetarian or vegan options: Use tofu or tempeh instead of chicken. Press the tofu to remove excess water. Cut it into bite-sized pieces and coat it like chicken. This gives a great texture and absorbs the sauce well. Want to shake things up? Here are some ideas: - Adding spices or heat: Add a pinch of red pepper flakes for some spice. You could also use sriracha in the sauce for a kick. - Tropical twists with different fruits: Instead of pineapple, try mango or kiwi. These fruits add a fun twist and a sweet taste. Make this meal even better: - Incorporating additional sides: Add broccoli or snap peas to the pan. They cook well and add color. You can also serve the meal with rice or quinoa for a complete dinner. - Modifying for different cuisines: Change the sauce to fit other flavors. Use teriyaki sauce for a Japanese touch. Or try a peanut sauce for a Thai twist. This keeps dinner fresh and exciting! Store any leftover sweet and sour chicken in an airtight container. Glass containers work well for this. You can also use plastic containers. The dish stays fresh for about 3 to 4 days in the fridge. To reheat, use the oven or the microwave. For the oven, set it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15 minutes. In the microwave, heat on medium for 2-3 minutes. Stir halfway through to ensure even heating. This keeps the chicken juicy and the veggies firm. You can freeze the sweet and sour chicken. Let it cool completely first. Place it in freezer-safe bags or containers. It lasts for up to 3 months in the freezer. When ready to eat, move it to the fridge to thaw overnight. You can also reheat it straight from frozen. Just add a few extra minutes to the cooking time. Can I use frozen chicken? Yes, you can use frozen chicken. Just thaw it first. This helps it cook evenly. If you use frozen chicken, increase the baking time by 5 to 10 minutes. Always check the internal temperature. It should reach 165°F (74°C). What can I substitute for soy sauce? You can use coconut aminos or tamari for a soy sauce substitute. Both options offer a similar flavor. You can also try a mix of broth and vinegar for a different taste. Adjust the amount to match your flavor preference. How to make it gluten-free? To make this dish gluten-free, swap soy sauce for tamari or coconut aminos. These options keep the flavor without the gluten. Always check labels to ensure no hidden gluten is present. Can I use fresh vegetables? Yes, you can use fresh vegetables. Fresh bell peppers, carrots, and onions add great flavor. You can also add broccoli or snap peas for a crunchy twist. Just cut them into similar sizes for even cooking. What to do if the chicken is undercooked? If the chicken is undercooked, return it to the oven. Bake for another 5 to 10 minutes. Check the temperature again to ensure it reaches 165°F (74°C). Why did my sauce not thicken? If your sauce did not thicken, it might need more cornstarch. Mix a little cornstarch with water. Stir it into the sauce while cooking. Heat it until it thickens to your liking. This blog post covered key ingredients like chicken thighs, veggies, and sweet and sour sauce. I shared tips on preparation, cooking, and serving your dish. You learned about protein alternatives and flavor changes to make it your own. I also gave you advice on storage and reheating for leftovers. Cooking should bring joy and creativity to your meals. Now you have the tools to explore new flavors and make fun dishes any day. Enjoy your cooking journey!

Sheet Pan Sweet & Sour Chicken

Enjoy a delicious dinner with this easy Sheet Pan Sweet & Sour Chicken recipe! Packed with vibrant veggies and juicy chicken, this one-pan meal combines sweet pineapple and savory sauce for a family-friendly feast. Perfect for busy weeknights, it’s simple to prepare and clean up. Ready in just 45 minutes, this wholesome dish is a must-try! Click to explore this recipe and elevate your weeknight meals!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 bell pepper (red or yellow), diced

1 cup pineapple chunks (fresh or canned)

1 medium onion, cut into wedges

2 carrots, sliced

3 tablespoons cornstarch

¼ cup soy sauce (low sodium)

¼ cup ketchup

2 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

2 tablespoons sesame oil (or olive oil)

Chopped green onions and sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, add the chicken pieces and sprinkle them with cornstarch, salt, and pepper. Toss until the chicken is evenly coated.

      In a separate bowl, mix together the soy sauce, ketchup, honey, apple cider vinegar, garlic powder, and ginger powder. This will be your sweet and sour sauce.

        Add the diced bell pepper, onion wedges, sliced carrots, pineapple chunks, and coated chicken to the large mixing bowl. Pour the sweet and sour sauce over everything and drizzle with sesame oil, tossing well to combine.

          Spread the mixture evenly on the prepared baking sheet. Make sure the chicken and vegetables are in a single layer for even cooking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through to ensure even cooking.

              Once done, remove from the oven and let it cool slightly before serving.

                Garnish with chopped green onions and sesame seeds for an extra crunch and freshness.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    - Presentation Tips: Serve the sheet pan sweet and sour chicken over a bed of jasmine rice or quinoa and enjoy!