Baked Sweet Chili Chicken & Veggies
Golden, sticky, and just the right amount of spicy — this Baked Sweet Chili Chicken & Veggies is one of those weeknight winners that feels like a treat but takes almost no hands-on time. Tender pieces of chicken bake alongside crisp-tender broccoli, colorful bell pepper, and snap peas, all glazed in a tangy-sweet sauce made with Mae Ploy sweet chili and soy sauce. It’s simple, vibrant, and versatile: serve it over rice, noodles, or a mountain of greens.
This recipe stays true to straightforward, pantry-friendly cooking. You’ll mix a quick sauce, toss the chicken and vegetables together, and let the oven do the work. The result is caramelized edges, pockets of sticky sauce, and vegetables that still have a pleasant snap. Sprinkle with sesame seeds if you like a little nutty crunch.
Why this recipe works
- One-pan baking keeps cleanup minimal and flavors concentrated.
- The sauce uses a small amount of cornstarch to thicken and cling to the chicken and veggies.
- Roasting chicken pieces and vegetables together lets the natural sugars caramelize, amplifying the sweet chili sauce without extra effort.
- It’s easy to customize: add more heat with extra sriracha or swap vegetables based on what’s in your fridge.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 bell pepper, chopped
- 1 cup snap peas
- For the sauce:
- 1/4 cup soy sauce
- 1/4 cup sweet chili sauce, Mae Ploy
- 1 tablespoon sriracha, optional
- 1 garlic, minced
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds, optional
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet or shallow roasting pan
- Parchment paper or a nonstick baking mat (optional but recommended)
- Small bowl or jar for sauce
- Tongs or a spatula
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick mat to prevent sticking and make cleanup easier.
- Prepare the chicken and vegetables: cut the 1 lb boneless skinless chicken breasts into 1-inch pieces, separate the broccoli into 2 cups of florets, chop the bell pepper, and measure out 1 cup snap peas. Arrange them in a large mixing bowl.
- Make the sauce: In a small bowl or jar, combine 1/4 cup soy sauce, 1/4 cup Mae Ploy sweet chili sauce, 1 tablespoon sriracha (if using), and 1 garlic, minced. Stir or shake to incorporate.
- Thicken the sauce: Add 1 teaspoon cornstarch to the sauce mixture and whisk or shake well until the cornstarch is fully dissolved. This will help the sauce cling to the chicken and vegetables as everything bakes.
- Toss everything together: Pour the sauce over the chicken pieces and the prepared vegetables. Use tongs or a spatula to toss until the chicken and vegetables are evenly coated with the sauce.
- Spread on the baking sheet: Transfer the sauced chicken and veggies to the lined baking sheet, arranging them in a single layer. Make sure pieces are spread out so they roast and caramelize instead of steaming.
- Bake: Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender-crisp with slightly browned edges. Stir or flip once about halfway through the baking time for even browning.
- Finish and garnish: Remove the baking sheet from the oven. If you’d like a shinier glaze, spoon any pooled sauce from the pan over the chicken and vegetables. Sprinkle 1 teaspoon sesame seeds over everything, if using.
- Serve: Transfer the baked chicken and veggies to a serving platter or individual plates. Serve over steamed rice, noodles, or a bed of greens. Enjoy immediately while hot.
Timing and temperature notes
Baking at 425°F gives you nicely caramelized edges without drying the chicken. The total oven time should be about 18–22 minutes depending on how uniform your chicken pieces are and how crowded the pan gets. If the pan is very full, add a couple of extra minutes. Checking the internal temperature of the chicken pieces is the best way to ensure safety and perfect doneness.
Flavor tips and variations
- More heat: Add an extra teaspoon of sriracha or a pinch of crushed red pepper flakes to the sauce.
- More tang: Stir in a teaspoon of rice vinegar or lime juice to brighten the sauce right before tossing.
- Extra glaze: For a thicker glaze, warm the baked pan sauce on the stovetop with another small sprinkle of cornstarch mixed into cold water, simmer briefly, and pour over the finished dish.
- Greener: Swap in asparagus, zucchini, or bok choy if that’s what you have on hand.
- Crunch: Toasted chopped peanuts or cashews make a lovely finishing touch if you’d like additional texture.
Serving suggestions
This Baked Sweet Chili Chicken & Veggies pairs beautifully with plain steamed rice to soak up the sticky sauce, or over jasmine rice for a fragrant meal. Tossing with rice noodles and a squeeze of lime makes a quick noodle bowl, and serving over wilted spinach or mixed greens keeps things light. Leftovers reheat well in a skillet over medium heat — add a splash of water if the sauce has thickened too much.
Make-ahead and storage
You can assemble the chicken and vegetables in a baking dish, cover, and refrigerate for up to 24 hours before baking. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Ingredient swaps and notes
- If you don’t have Mae Ploy sweet chili sauce, use another brand of sweet chili sauce, but Mae Ploy is what gives this a classic Southeast Asian flavor profile.
- Soy sauce provides savory depth. Use a low-sodium variety if you’re watching salt intake.
- Sriracha is optional. If you omit it, the dish will be milder but still flavorful from the sweet chili sauce and garlic.
- One clove of garlic (minced) gives a nice aromatic lift; use two if you prefer a stronger garlic profile.
Why the cornstarch matters
The 1 teaspoon cornstarch in the sauce works as a binder: it dissolves into the liquid and, when heated, thickens enough so the sauce clings to the chicken and vegetables. Without it, much of the sauce will pool on the pan rather than glazing each bite.
Notes on texture
To keep the vegetables crisp-tender, make sure they’re cut to similar sizes and spread out on the baking sheet. Crowding the pan steams vegetables and prevents the edges from caramelizing. The chicken pieces should be roughly 1-inch so they cook through at the same rate as the vegetables.
Final thoughts
This Baked Sweet Chili Chicken & Veggies hits the trifecta: fast, flavorful, and fuss-free. It’s the kind of recipe that’s perfect for busy evenings when you want something comforting but not heavy. The sticky-sweet sauce brightens the natural flavors of the chicken and vegetables, and the whole tray comes together with minimal hands-on time. Once you try it, this is sure to become a go-to in your weeknight rotation.
Printable recipe
Ingredients:
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 bell pepper, chopped
- 1 cup snap peas
- For the sauce:
- 1/4 cup soy sauce
- 1/4 cup sweet chili sauce, Mae Ploy
- 1 tablespoon sriracha, optional
- 1 garlic, minced
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds, optional
Directions (concise): Preheat oven to 425°F. Line a baking sheet. Cut chicken into 1-inch pieces and prepare vegetables. Whisk soy sauce, sweet chili sauce, sriracha (if using), minced garlic, and cornstarch until smooth. Toss chicken and vegetables with the sauce in a large bowl. Spread in a single layer on the baking sheet. Bake 18–22 minutes, stirring once halfway, until chicken reaches 165°F and vegetables are tender-crisp. Sprinkle with sesame seeds and serve immediately over rice, noodles, or greens.
Enjoy this bright, sticky sheet-pan dinner that’s both easy to make and satisfying to eat. Happy cooking!
Baked Sweet Chili Chicken & Veggies
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment if desired.
- Prepare the sauce by whisking together soy sauce, sweet chili sauce, sriracha (if using), minced garlic, and cornstarch in a small bowl until smooth; stir in sesame seeds if using.
- Place the cut chicken, broccoli florets, chopped bell pepper, and snap peas on the prepared baking sheet in a single layer.
- Drizzle the sauce evenly over the chicken and vegetables and toss gently on the sheet with a spatula or tongs to coat.
- Bake for about 20 minutes, until the chicken is cooked through and vegetables are crisp-tender, stirring once halfway through if needed for even cooking.
- Divide among 4 plates or meal-prep containers and serve with rice or noodles if desired.
Notes
- Use thawed chicken if previously frozen.
- Cut chicken into uniform pieces for even cooking.
- Adjust sriracha to taste for spice level.
- Optional sesame seeds add a nutty finish.
