Sheet Pan Bell Pepper Chicken
Homemade chicken takeout with fresh black pepper. The chicken is saucy, sweet and tender served with bell peppers. Ready in under 30 minutes.
Servings 4 servings
Calories 271kcal
Ingredients
- 1 and ½ pounds chicken breast boneless, skinless, cut into ¼ inch pieces (680 g)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 medium red onion chopped
- 1 medium red bell pepper cut in cubes (5.07 oz | 144 g)
- 1 medium green bell pepper cut in cubes (5.07 oz | 144 g)
- 1 teaspoon ginger minced
- 5 medium garlic cloves crushed
- 1 tablespoon vegetable oil to drizzle
Sauce
- ¼ cup chicken broth 2.02 fluid oz | 60 ml
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon red chili flakes
- 1 and ½ tablespoons freshly cracked black pepper
Instructions
- Preheat the oven to 392℉ 200℃. Grease a sheet pan.
- In a bowl, combine chicken pieces, soy sauce, rice vinegar and cornstarch. Place on half of the sheet pan.1 and ½ pounds chicken breast, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch
- Place onion, bell peppers, ginger and garlic on the other side. Drizzle vegetables and chicken with oil. Bake in the oven for 20 minutes.1 medium red onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 teaspoon ginger, 5 medium garlic cloves, 1 tablespoon vegetable oil
- In a bowl, combine the sauce ingredients. Pour onto the sheet pan, stir together, and bake for another 10 minutes. Cook until thickened.¼ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon honey, 1 tablespoon red chili flakes, 1 and ½ tablespoons freshly cracked black pepper
- Remove and serve with rice.
Notes
⏱️Can I Make This Chicken Ahead?
Yes. You can chop the chicken and vegetables earlier in the day and refrigerate them separately until you're ready to cook. The sauce can also be mixed ahead of time and refrigerated. Give it a good stir before pouring it over the chicken and vegetables. For meal prep, divide the cooked chicken and peppers among containers with rice. Refrigerate and reheat individual portions when needed.🥡How to Store Leftover Chicken
Store leftovers in an airtight container in the refrigerator. For best quality, use refrigerated leftovers within 3 to 4 days. Reheat until hot throughout. The chicken and peppers can be reheated in the microwave, skillet, or oven. Serve with:Nutrition
Calories: 271kcal | Carbohydrates: 17g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1044mg | Potassium: 905mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1699IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 2mg
