Sheet Pan Sweet and Sour Chicken and Veggies

By srumbel

Ingredients

• CHICKEN and VEGGIES:
• 1 red pepper
• 1 green pepper
• 1 orange pepper
• 1 red onion
• 2 small zucchini
• 10-12 chicken tenders
• Olive oil
• garlic salt
• pepper
• SWEET and SOUR SAUCE:
• 7 Tb ketchup
• 2 Tb soy sauce
• 1 1/4 C sugar
• 3/4 C vinegar
• 1 C cold water
• 1 tsp chicken bouillon granules
• 1/4 tsp ginger
• 1/2 C pineapple juice
• 2 1/2 Tb cornstarch

Details

Servings 5
Preparation time 15mins
Cooking time 50mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 425 degrees.

2. Grab 1 red pepper, 1 green pepper, 1 orange pepper, 1 red onion and 2 small zucchini. Chop them into 2 inch cubes. Now, don't get your ruler out. You just want to chop them all into similar sized chunks.

3. Spread the veggies out evenly over one side of two sheet pans. Lay 5-6 chicken tenders on the other side of each pan.

4. Drizzle a bit of olive oil over the veggies and chicken. Toss the veggies around a bit with your fingers so that the oil has a chance to spread out. Turn the chicken over a couple of times as well. Sprinkle both the chicken and veggies with a bit of garlic salt and pepper.

5. Pop the pan into the oven and bake for 30 minutes.

6. While the chicken and veggies are roasting away, place 7 Tb ketchup, 2 Tb soy sauce, 1 1/4 C sugar, 3/4 C vinegar, 1 C cold water, 1 tsp chicken bouillon granules, 1/4 tsp ginger, 1/2 C pineapple juice and 2 1/2 Tb cornstarch into a medium-sized sauce pan. Bring to a boil over medium high heat. Allow it to boil vigorously while you stir it constantly for 2-3 minutes or until it's nice and thick. Sprinkle a bit of salt and pepper into the pan and give it a nice stir.

7. When the chicken has cooked through drizzle a generous amount over the top of each tender. Cook for an additional 3-5 minutes, or until the sauce is bubbly and wonderful.

8. Remove the pan from the heat and spoon more sauce over the chicken.

9. Serve the chicken and veggies with rice. Drizzle more of the glorious sauce over the veggies, if you so choose.

Yield: 5-6 servings

Veggies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes