Sheet Pan Bell Pepper Chicken: Big on Flavor, Low on Cleanup
Homemade chicken takeout is saucy, sweet, and tender. Ready in under 30 minutes.
Servings 6 servings
Calories 233kcal
Ingredients
- 1 and ½ pounds chicken breast boneless, skinless, cut into ¼ inch pieces
- 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 fresh ginger minced
- 5 cloves garlic crushed
- 2 tablespoons olive oil to drizzle
Ginger Soy Sauce
- 1 teaspoon cornstarch
- ½ cup soy sauce
- 1 Tablespoon fresh ginger chopped
- 1 and ½ Tablespoons honey
- 1 teaspoon sesame seeds
- ½ teaspoon avocado oil or use non-stick cooking spray
Instructions
- Preheat the oven to 400℉. Grease a sheet pan.
- Add chicken, soy sauce, rice vinegar, and cornstarch to 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 fresh ginger, 5 cloves garlic, 2 tablespoons olive oil
Ginger Soy Sauce
- Whisk together all the sauce ingredients until combined. Drizzle over chicken and vegetables after they are done.1 teaspoon cornstarch, ½ cup soy sauce, 1 Tablespoon fresh ginger, 1 and ½ Tablespoons honey, 1 teaspoon sesame seeds, ½ teaspoon avocado oil
- Serve with rice, quinoa, or noodles.
Notes
Nutrition
Calories: 233kcal | Carbohydrates: 12g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1382mg | Potassium: 591mg | Fiber: 1g | Sugar: 7g | Vitamin A: 729IU | Vitamin C: 45mg | Calcium: 26mg | Iron: 1mg
