This Sweet Chili Chicken is a quick, vibrant, and flavor-packed dish featuring tender chicken coated in a sweet, mildly spicy chili glaze infused with garlic and ginger. It comes together in about 30 minutes and is perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
This recipe offers the perfect balance of sweet, savory, and mildly spicy flavors, all baked conveniently on one sheet pan. The chicken cooks quickly, the vegetables caramelize beautifully, and the homemade sweet chili glaze brings everything together. It’s versatile enough to serve over rice, cauliflower rice, salads, or noodles, and easy to customize with your favorite vegetables. With minimal prep and fast cleanup, it’s a wholesome meal your whole family will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4–1 lb chicken breasts, cubed into 1-inch pieces
1 tbsp corn starch
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp red pepper flakes (adjust to taste)
1 small red bell pepper, sliced
1 small orange bell pepper, or any color, sliced
1 jalapeño, sliced
1 tbsp olive oil
Sweet Chili Sauce
1 tbsp butter
3 cloves garlic, minced
1 inch fresh ginger, minced
3/4 cup sweet chili sauce
1–2 tbsp honey
Garnish
1 lime, sliced
3 tbsp green onions, chopped
Directions
Preheat the oven to 375°F. Cube the chicken into evenly sized 1-inch pieces. Add the chicken to a bowl and coat with corn starch, salt, pepper, and red pepper flakes.
Drizzle olive oil on a large sheet pan. Spread the chicken evenly without overlapping. Add the sliced bell peppers and jalapeño around the chicken. Bake for 20 minutes, flipping the chicken once halfway through. Ensure the chicken reaches an internal temperature of 165°F.
While the chicken bakes, prepare the sweet chili sauce. Melt the butter in a saucepan over medium heat, then add the minced ginger and garlic. Cook for 1 minute. Stir in the sweet chili sauce and honey, simmering for another minute before removing from heat.
Once the chicken is cooked, pour the sauce over the sheet pan and stir to coat everything well. Serve immediately as is or return to the oven briefly to warm. Garnish with green onions and a squeeze of lime. Serve over rice, cauliflower rice, salads, or your favorite sides.
Servings and timing
Servings: About 3–4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Chicken thighs can be used in place of chicken breasts.
Use any bell pepper color or swap in vegetables such as zucchini, broccoli, or mushrooms.
Replace corn starch with arrowroot or flour if preferred, or omit entirely for a lighter coating.
Adjust sweetness by adding more honey, or reduce heat by omitting red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months.
Reheat in a skillet over medium heat or in the microwave. If the sauce thickens too much, add a splash of water or broth to loosen it.
FAQs
How spicy is sweet chili chicken?
The dish is mild, but you can reduce or remove the red pepper flakes for an even gentler heat.
Can I substitute chicken thighs?
Yes, chicken thighs work beautifully and stay extra tender.
Can I make this dish ahead of time?
Yes, the chicken reheats well and is great for meal prep.
What vegetables work best?
Bell peppers, zucchini, broccoli, and mushrooms are all excellent choices.
How can I make the sauce thicker?
Simmer it a bit longer or add a small pinch of corn starch mixed with water.
How can I make it sweeter?
Add an extra tablespoon of honey to the sauce.
What can I serve this with?
Rice, quinoa, cauliflower rice, noodles, or fresh salads pair wonderfully.
Can I reduce the sweetness?
Use less honey and choose a less sugary sweet chili sauce brand.
Does the chicken need to be flipped while baking?
Yes, flipping ensures even cooking and better browning.
Can I double the recipe?
Absolutely—use two sheet pans to avoid overcrowding.
Conclusion
This Sweet Chili Chicken is a fast, flavorful, and customizable dish perfect for weeknights or meal prep. With tender chicken, vibrant vegetables, and a sweet-savory chili glaze, it’s a crowd-pleaser that’s easy to make and easy to adapt to your preferences. Enjoy it over your favorite base and savor every delicious bite.
A fast, flavorful sheet pan chicken recipe tossed in a sweet chili garlic glaze with tender vegetables. Perfect for weeknights or meal prep, this dish is sweet, mildly spicy, and satisfying.
Ingredients
3/4–1 lb chicken breasts, cubed into 1-inch pieces
1 tbsp corn starch
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp red pepper flakes (adjust to taste)
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
1 jalapeño, sliced
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 inch fresh ginger, minced
3/4 cup sweet chili sauce
1–2 tbsp honey
1 lime, sliced (for garnish)
3 tbsp green onions, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Cube chicken into 1-inch pieces. Toss with corn starch, salt, pepper, and red pepper flakes.
Drizzle olive oil on a sheet pan. Spread chicken evenly. Add sliced bell peppers and jalapeño around chicken. Bake for 20 minutes, flipping chicken halfway through.
While baking, make sauce: melt butter in a saucepan over medium heat. Add garlic and ginger and sauté for 1 minute.
Stir in sweet chili sauce and honey. Simmer for 1 minute, then remove from heat.
Once chicken is done, pour sauce over the sheet pan. Stir to coat chicken and vegetables evenly. Return to oven for 2–3 minutes if desired.
Garnish with green onions and a squeeze of lime. Serve over rice, cauliflower rice, noodles, or salad.
Notes
Use chicken thighs instead of breasts for extra tenderness.
Swap in other vegetables like broccoli, zucchini, or mushrooms.
Reduce or omit red pepper flakes for less heat.
Add more honey for a sweeter glaze.
Double recipe using two sheet pans to avoid overcrowding.
