Sheet Pan Chili Garlic Chicken

An easy weeknight meal, Sheet Pan Chili Garlic Chicken & Vegetables has loads of protein and fibre — all cooked on a sheet pan for easy clean-up!

Every bite of tender chicken and veggies is coated in the most flavourful chili garlic sauce. Serve it up with rice or noodles for a filling meal.

This recipe is an excellent choice for meal prep! By using juicy chicken thigh meat, the chicken bites hold up amazingly well to fridge or freezer storage.

You can make the dish as hot or mild as you like by adjusting the amount of red pepper flakes in the sauce.

Print Recipe

Sheet Pan Chili Garlic Chicken and Vegetables

An easy weeknight meal, Sheet Pan Chili Garlic Chicken & Vegetables has loads of protein and fibre, coated in the most flavourful chili garlic sauce — all cooked on a sheet pan for easy clean-up!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, Chili, Garlic, One Pan, Sheet Pan, Stir Fry, Vegetables

Equipment

• 1 Sheet pan
• 1 Large bowl

Ingredients

Chili Garlic Sauce

• ½ cup soy sauce
• 4 tablespoons brown sugar packed
• 8 cloves garlic crushed
• ½ teaspoon red pepper flakes or more if desired

Chicken & Vegetables

• 8 chicken thighs boneless & skinless
• 2 cups sugar snap peas cleaned
• 2 red bell peppers sliced thinly
• 1 bunch scallions sliced, white & green parts separated
• 1 teaspoon toasted sesame oil
• Non-stick cooking spray

Garnishes

• Sliced green scallions
• Toasted sesame seeds
• Chopped cilantro optional
• Chopped peanuts optional

Instructions

• Preheat oven to 400°F.
• In a large bowl, add soy sauce, brown sugar, garlic, and red pepper flakes and stir to combine. Set aside.
• Cut chicken thighs into bite size pieces, roughly chop sugar snap peas, slice red bell peppers into thin strips and add all to the bowl with the sauce.
• Slice scallions into small pieces, and add the white parts to the bowl, reserving the green parts for garnish at the end.
• Toss sauce, chicken, and vegetables together until coated.
• Generously spray a sheet pan with non-stick cooking spray, and add chicken mixture to the pan, spreading into an even layer.
• Bake for about 20 minutes, stirring half-way through, until a meat thermometer inserted into the largest piece of chicken reads 165°F.
• Turn the oven on to Broil and broil chicken for another 5 minutes or until the chicken and vegetables take on a little bit of browning.
• Divide into four servings. Optionally, you can serve over rice or noodles.

Notes

Did you make Sheet Pan Chili Garlic Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.

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