Eat 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.
0 servings
1/4 recipe
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.