Description
A vibrant, one-pan dish featuring honey-garlic crispy chicken cooked with bell peppers and jalapeños in a homemade sweet chili glaze. Perfect for quick weeknights, this Chinese-American inspired recipe delivers a balance of heat, tang, and umami in under 40 minutes.
Ingredients
4 boneless chicken breasts, cut into bite-sized pieces
1 cup cornstarch
2 tablespoons olive oil (for coating)
2 red bell peppers, sliced
2 jalapeños, seeded and sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons honey
1 cup sweet chili sauce (no alcohol variant)
1/4 cup rice vinegar
1 teaspoon soy sauce (gluten-free if needed)
2 tablespoons olive oil (for roasting)
2 tablespoons unsalted butter melted
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Combine chicken pieces with cornstarch and olive oil in a bowl
Add sliced bell peppers and jalapeños to the sheet pan
Drizzle with remaining olive oil (2 tablespoons)
Mix melted butter into a sauce made with honey, garlic, ginger, sweet chili sauce, rice vinegar, and soy sauce
Pour sauce over chicken and vegetables
Roast for 20-25 minutes until golden and bubbly
Notes
For maximum flavor, toast rice vinegar and ginger separately before adding to sauce
Use chicken thighs for extra juiciness
Add bok choy or snap peas for extra veggie texture
Substitute coconut oil for butter if vegan craving
Store leftovers in the fridge for 3-4 days
Nutrition
- Serving Size: 1 piece (80g chicken + 70g veggies)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg