Sheet Pan Sweet Fire Chicken
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
286 kcal
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Course
Main Course
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Cuisine
Asian
Sheet Pan Sweet Fire Chicken
Description
This recipe starts by seasoning cubed chicken with salt and pepper, coating them with cornstarch, and arranging them on a sheet pan with chopped bell peppers and onions. Everything is baked until the chicken is cooked and veggies are tender but still crisp. Meanwhile, a sauce is prepared by combining sugar, water, red pepper flakes, ginger, garlic, soy sauce, and rice vinegar, which is then thickened with a mixture of cornstarch and water.
Once baked, pineapple chunks are added to the sheet pan and the thickened sauce is poured over the chicken and vegetables. Everything is tossed to ensure the sauce evenly coats the ingredients, creating a sweet, slightly spicy glaze that adheres to the chicken and vegetables. The green onion garnish adds freshness and color.
The dish offers a contrast of tender chicken, crunchy vegetables, and juicy pineapple bites coated in a sticky glaze. It is ideal served over steamed white rice or fried rice to absorb the flavorful sauce, making an easy, flavorful meal that combines sweet, spicy, and savory elements.
Use fresh pineapple chunks or well-drained canned pineapple. Adjust red pepper flakes to control spice level. Cooking spray ensures even baking without sticking.
Ingredients
- 3-4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 4 bell pepper chopped
- 1 pineapple chunks drained, 20-ounce can
- ½ onion chopped
- ⅔ cup sugar
- 1 cup water divided, + 4 tablespoons
- 1 teaspoon red pepper flakes crushed
- ¼ teaspoon ground ginger
- 2 teaspoons garlic minced
- 6 tablespoons soy sauce less sodium, brand Kikkoman®
- ⅓ cup corn starch divided, + 2 tablespoons
- 2 tablespoons rice vinegar
- green onion chopped, for garnish
Instructions
- Preheat oven to 375 degrees and grease a sheet pan. Cut chicken into 1 1/2-2 inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 cup corn starch, seal and shake to coat.
- Arrange chicken, bell peppers, and onions on prepared sheet pan and spray everything generously with cooking spray (I use olive oil spray). Bake for 15 minutes or until chicken is cooked through and veggies are tender.
- While chicken and veggies are cooking, prepare the sauce. Combine sugar, 1 cup water, red pepper flakes, ginger, garlic, soy sauce, rice vinegar in a medium sauce pan. Stir over medium-high heat and bring to a boil. Whisk together remaining 4 tablespoons water and 2 tablespoons corn starch, whisk into sauce until thickened and remove from heat.
- Add pineapple to the sheet pan, pour sauce over chicken, veggies, and pineapple and toss to coat. Garnish with chopped green onions and serve over steamed white rice, or fried rice if desired.
Notes
- Serve the sweet fire chicken with steamed or fried rice for a complete meal.
- Use fresh or well-drained canned pineapple chunks to avoid excess moisture.
- Adjust red pepper flakes to taste for mild to moderate heat.
- Spraying the sheet pan and ingredients with cooking spray helps prevent sticking and promotes even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 913mg | 38% |
| Potassium | 646mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 3900IU | 78% |
| Vitamin C | 154mg | 171% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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