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Homemade Baked Sweet Chili Chicken & Veggies photo

Baked Sweet Chili Chicken & Veggies

This Baked Sweet Chili Chicken & Veggies is a flavor-packed, healthy dinner option that’s easy to prepare and sure to be a family favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts Cut into 1-inch pieces
  • 2 cups broccoli florets Add crunch and nutrients
  • 1 each bell pepper Choose your favorite color
  • 1 cup snap peas Sweet and crunchy
For the sauce:
  • 1/4 cup soy sauce Adds umami flavor
  • 1/4 cup sweet chili sauce Recommended Mae Ploy
  • 1 tablespoon sriracha Optional for heat
  • 1 clove garlic Minced
  • 1 teaspoon cornstarch Helps thicken the sauce
  • 1 teaspoon sesame seeds Optional for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Chef’s Knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C) for even cooking.
  2. In a mixing bowl, combine the chicken breasts, broccoli florets, chopped bell pepper, and snap peas. Toss together.
  3. In a separate bowl, whisk together the soy sauce, sweet chili sauce, sriracha, minced garlic, and cornstarch to create a glaze.
  4. Pour the sauce over the chicken and veggies. Stir well to coat everything.
  5. Line your baking sheet with parchment paper. Spread the mixture evenly and bake for 20-25 minutes until the chicken is cooked through.
  6. Once out of the oven, sprinkle sesame seeds on top, serve warm, and enjoy!

Notes

  • For a low-sodium version, use low-sodium soy sauce.
  • To make it gluten-free, substitute with tamari.
  • For a vegetarian option, replace chicken with tofu or tempeh.
  • Add more vegetables like carrots or zucchini for extra nutrients.