Sweet Chili Chicken Delight Recipe

The Sweet Chili Chicken Bake is a crave-worthy sheet pan dinner that combines tender, juicy chicken with a punchy, sticky-sweet sauce and a rainbow of crisp-tender peppers. It’s bold, bright, and brings the lively flavors of your favorite takeout straight to your own kitchen with minimal fuss!

this Recipe

Ingredients You’ll Need

All you need for this Sweet Chili Chicken Bake are a few everyday fridge and pantry staples! Each ingredient really shines here—from juicy cubes of chicken to the vibrant peppers and the savory-sweet, garlicky sauce you’ll want to lick off the spoon. Here’s what goes into making this dinnertime showstopper.

• Chicken breasts (¾–1 lb), cubed: Boneless, skinless chicken breast keeps it lean and soaks up the delicious sauce; just dice evenly for quick, even baking.
• Corn starch (1 Tbsp): This gives your chicken a light, irresistible coating and helps the sauce cling beautifully.
• Black pepper (¼ tsp) & salt (¼ tsp): A pinch of both wakes up all the flavors, simple but essential.
• Red pepper (½ tsp, or to taste): Adds that subtle, smoky heat—adjust for more or less spice depending on your mood.
• Red bell pepper (1 small) & orange bell pepper (1 small): Use your favorite colors; their natural sweetness and crunchy texture are the perfect partners for the glaze.
• Jalapeño (1, sliced): For a pop of heat, and you can leave the seeds in or out for milder or spicier results.
• Olive oil (1 Tbsp): Helps everything roast up golden and juicy on the pan.
• Butter (1 Tbsp): Melts into the sauce, lending a glossy finish and depth of flavor.
• Garlic (3 cloves, minced) & ginger (1-inch, minced): This aromatic duo infuses the sweet chili sauce with that irresistible takeout flavor.
• Sweet chili sauce (¾ cup): The heart of the glaze, bringing sticky-sweet, tangy, and a touch of spice—don’t be afraid to use a bit extra if you love it saucy!
• Honey (1–2 Tbsp): Balances the savory notes and jazzes up the sauce with a mellow sweetness.
• Lime (for garnish): A fresh squeeze at the finish brightens the whole dish and ties the flavors together.
• Green onions (3 Tbsp, chopped): Sprinkle over just before serving for extra color and a savory bite.

Variations

The Sweet Chili Chicken Bake is endlessly flexible, making it a breeze to substitute ingredients, dial up the veggies, or tweak it for your favorite flavors or dietary preferences. Think of this as your starting template for a personalized, flavor-packed dinner!

• Swap Chicken Thighs: If you prefer richer, more tender chicken, boneless skinless thighs are a fantastic (and flavor-packed) substitute.
• Mix Up the Veggies: Try broccoli florets, zucchini rounds, or mushrooms—whatever’s in your crisper or sounds appetizing!
• Extra Spice: Love it hot? Toss extra sliced jalapeños or even a sprinkle of red chili flakes onto the pan before baking.
• Low-Sugar Version: Opt for a reduced-sugar chili sauce and swap honey for a sugar-free alternative to make it lighter.
• Gluten-Free Friendly: Make sure your sweet chili sauce is gluten-free, and you’re totally set for a Celiac-safe dinner.

How to Make Sweet Chili Chicken Bake

Step 1: Prep the Chicken & Veggies

Start by cutting your chicken breast into even, bite-sized cubes—aim for pieces about 1-inch wide, which helps everything cook uniformly. Toss the chicken cubes with corn starch, black pepper, salt, and that pinch of red pepper for the perfect light crust and seasoning. Slice your colorful peppers and jalapeño, getting everything ready for a fast assembly line!

Step 2: Arrange on the Baking Sheet

Drizzle your olive oil over a big sheet pan—I love to use parchment paper for easy cleanup! Spread the chicken pieces out in a single layer so they brown (not steam), then scatter the peppers and jalapeños around for lofts of colorful crunch. Make sure nothing’s piled on top of each other—this is how you get those beautiful roasted edges.

Step 3: Bake to Juicy Perfection

Slide your sheet pan into a preheated 375ºF oven, right in the center rack. Bake for about 20 minutes, carefully flipping the chicken pieces halfway so they cook and brown evenly. The chicken should reach 165ºF—keep an eye, as timing can vary based on how thick those cubes are!

Step 4: Make the Sweet Chili Sauce

While your chicken bakes, grab a small saucepan and melt the butter over medium heat. Add the minced garlic and ginger, letting them sizzle and fill your kitchen with mouthwatering aromas. Stir in the sweet chili sauce and drizzle in honey. Let everything bubble together for a minute, then turn off the heat. Your glossy, flavor-packed sauce is done!

Step 5: Saucy Finish & Serve

Once your chicken and veggies are finished and piping hot, pour that sticky-sweet chili sauce all over the sheet pan. Toss everything to coat every morsel in that irresistible glaze. You can pop it back in the oven for just a minute to help the sauce meld, but it’s just as good served straight away. Pile onto rice, cauliflower rice, or salad, and finish with a sprinkle of green onions and fresh lime. Dinner is served!

How to Serve Sweet Chili Chicken Bake

Garnishes

The classic garnish for Sweet Chili Chicken Bake is a flurry of fresh green onions and a bright wedge of lime. These add a lovely burst of color and a pop of tang that makes the whole dish feel fresh and inviting. If you want an extra flourish, a sprinkle of sesame seeds or a handful of fresh cilantro really takes it over the top!

Side Dishes

This chicken is made for piling on a base—think fluffy jasmine rice, nutty brown rice, or cauliflower rice to soak up all that luscious sauce. Or serve alongside crisp Asian slaw or simple steamed veggies for a lighter touch. Even a rice noodle stir-fry would be fabulous with all those juicy peppers and sticky sauce.

Creative Ways to Present

For a dinner party twist, serve your Sweet Chili Chicken Bake over a big platter of greens for a warm salad, or tuck it into lettuce wraps for a fun, hands-on meal. You can even build grain bowls with rice, edamame, and avocado slices for a colorful family-style spread. However you serve it, let the garnishes and bright sauce steal the spotlight!

Make Ahead and Storage

Storing Leftovers

Store any leftover Sweet Chili Chicken Bake in a sealed container in the fridge for up to 4 days. It holds up beautifully, and the flavors often get even richer the next day, making it fantastic for quick lunches or an effortless second meal.

Freezing

This recipe is freezer-friendly! Let everything cool, then portion into airtight containers. Freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight (the sauce may separate a little, but just give it a stir and it will come back together).

Reheating

To reheat, use the microwave for quick lunches, or warm gently in a skillet with a splash of water or extra sweet chili sauce to loosen things up. For the best texture, avoid overcooking—just heat until everything is warmed through and glossy again.

FAQs

Final Thoughts

I hope you’ll treat yourself to this vibrant, easy Sweet Chili Chicken Bake—whether it’s a busy weeknight or a casually delicious weekend dinner. The sticky sauce, the pops of heat and color, and the pure comfort of a one-pan meal just can’t be beat. Give it a try, and don’t forget to let me know how your family customizes it!

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