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!
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.