Sheet pan sweet and sour chicken? Where is the wok?
Although I've never owned a wok and make my Chinese dishes quite successfully in a saute pan, I also have never made one on a cookie sheet. So when I happened upon this recipe, (and many other super-easy and super ones in The 5-Ingredient Fresh & Easy Cookbook) I just had to try it.
Boy ... was I surprised! This is the BEST ... although I hate cooking food on foil as the the verdict's still out about whether aluminum leaches into food.
Instead, I put parchment paper over the foil, which became an asset as I was able to wring out all that good sauce. Which thickened beautifully in the sheet pan.
The chicken, however, was the best part. The coating comes out intact and crisp ... not shedding and shredded by being shoved around in a pan.
Not only that, the five main ingredients make this so fast and simple to do that it will become one of your mainstay weekday dinners. And it's even simpler when you figure it's done in one pan that you don't have to clean because of the foil.
Serve this with my Oh-So-Easy Fried Rice made Paleo with cauliflower rice. And other dishes if you want ... I added my Chinese Barbecue Pork to the fried rice too. Eat it up ... FOR REAL!
AuthorJill PlaceEat up this fabulously fast (and equally great) Sheet Pan Sweet and Sour Chicken for a weekday dinner ... made all in one unusual pan with no clean-up!
Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil, top with parchment paper, and spray lightly with cooking spray.
Rinse the chicken and pat dry with paper towels. Cut into bite size pieces and place in a gallon-size resealable bag with 2 1/2 tablespoons of the cornstarch, the salt, and the black pepper. Shake to coat, then empty onto baking sheet with bell peppers. Bake for 15 minutes.
While the chicken is baking, make the sweet and sour sauce: Drain the pineapple and reserve 1/3 cup juice. Whisk together the pineapple juice, sweet chili sauce, soy sauce, and remaining cornstarch.
Remove the chicken and bell peppers from the oven and add the pineapple. Pour the sweet and sour sauce all over and still to coat all ingredients. Return to the oven and bake for 10 more minutes.
Spoon mixture into serving bowl. Wring out remaining sauce from parchment and discard along with foil. Serve with fried rice or other dishes.
Ingredients
Directions
Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil, top with parchment paper, and spray lightly with cooking spray.
Rinse the chicken and pat dry with paper towels. Cut into bite size pieces and place in a gallon-size resealable bag with 2 1/2 tablespoons of the cornstarch, the salt, and the black pepper. Shake to coat, then empty onto baking sheet with bell peppers. Bake for 15 minutes.
While the chicken is baking, make the sweet and sour sauce: Drain the pineapple and reserve 1/3 cup juice. Whisk together the pineapple juice, sweet chili sauce, soy sauce, and remaining cornstarch.
Remove the chicken and bell peppers from the oven and add the pineapple. Pour the sweet and sour sauce all over and still to coat all ingredients. Return to the oven and bake for 10 more minutes.
Spoon mixture into serving bowl. Wring out remaining sauce from parchment and discard along with foil. Serve with fried rice or other dishes.
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