This Sweet and Sour Chicken Tray Bake is a delicious and healthy way to enjoy a takeout favorite at home. Tender chicken, a medley of colorful vegetables, and a tangy-sweet sauce are all baked together on one pan for a convenient and satisfying meal.

Why You’ll Love This Recipe

One-Pan Wonder: Less mess, less stress! This recipe comes together in just one tray, making cleanup a breeze.
Flavorful and Healthy: The combination of tender chicken, vibrant vegetables, and a homemade sweet and sour sauce creates a delicious and balanced meal.
Easy to Make: With simple ingredients and straightforward instructions, this dish is surprisingly easy to prepare, even for beginner cooks.

Ingredients

Here’s what you’ll need to create this delicious Sweet and Sour Chicken Tray Bake:

For the Chicken and Vegetables:

Chicken thigh fillets: Diced, for a juicy and flavorful protein source.
Brown onion: Diced into large chunks, for sweetness and texture.
Red capsicum: Diced into large chunks, for color, sweetness, and crunch.
Broccoli: Cut into florets, for added nutrition and texture.
Baby bok choy: Sliced in half, adds a slightly bitter and crunchy element.
Pineapple chunks: Canned, drained, adds a tropical sweetness and tanginess. Reserve the juice for the sauce.
Olive oil: For coating the chicken and vegetables, and helping them roast and caramelize.
Sea salt and pepper: To taste.

For the Sweet and Sour Sauce:

Pineapple juice: Reserved from the canned pineapple, adds sweetness and a tropical flavor.
Tamari soy sauce: Adds a salty and umami flavor.
Light olive oil: Creates a smooth and emulsified sauce.
Apple cider vinegar: Adds a tangy flavor.
Honey: Adds natural sweetness.
Tomato paste: Adds richness and depth of flavor.
Arrowroot starch or corn flour: Used to thicken the sauce.

For Garnish:

Sesame seeds: Adds a nutty flavor and visual appeal.
Green onions: Thinly sliced, for garnish and a mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Sweet and Sour Chicken Tray Bake

Step 1: Make the Sweet and Sour Sauce

In a small saucepan, whisk together the pineapple juice, apple cider vinegar, and arrowroot starch (or corn flour) until smooth. Add the Tamari soy sauce, olive oil, tomato paste, and honey. Place the saucepan over high heat and bring the mixture to a boil, whisking constantly. Once the sauce thickens, remove it from the heat and set it aside.

Step 2: Preheat and Prepare

Preheat your oven to 220°C (428°F) fan-forced or 240°C (464°F) conventional oven. Line a large baking tray with parchment paper.

Step 3: Brown the Chicken

Spread the diced chicken in a single layer on one side of the prepared baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place the tray in the preheated oven and bake for 5 minutes.

Step 4: Add the Vegetables

While the chicken is browning, prepare the vegetables: dice the onion and red capsicum into large chunks, cut the broccoli into florets, and slice the baby bok choy in half. Remove the tray from the oven and add the prepared vegetables to the other side of the tray. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and toss gently to combine.

Step 5: Bake

Return the tray to the oven and bake for another 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Step 6: Serve

Remove the tray from the oven and divide the Sweet and Sour Chicken and Vegetables among bowls. Garnish with sesame seeds and/or sliced green onions, if desired. Serve hot with your favorite sides, such as rice or noodles.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your ingredients, especially the chicken, vegetables, and sauce ingredients, the better the flavor of the dish.
Don’t overcrowd the pan: Ensure the chicken and vegetables are spread in a single layer on the baking tray for even cooking and browning.
Adjust the sweetness and tanginess: Taste the sauce and adjust the amount of honey or vinegar to your liking.

How to Serve Sweet and Sour Chicken Tray Bake

Main Course: This Sweet and Sour Chicken Tray Bake is a complete and satisfying meal on its own.
With Sides: Serve it with your favorite sides, such as rice, noodles, or stir-fried vegetables.
Lunchbox Friendly: Pack leftovers for a delicious and convenient lunch.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop or in the oven until warmed through.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but they may be more prone to drying out during cooking.

Can I add different vegetables?

Absolutely! Feel free to add other vegetables, such as sliced mushrooms, diced zucchini, or broccoli florets.

Can I make this dish vegetarian?

Yes, you can substitute the chicken with firm tofu or tempeh. Press the tofu or tempeh to remove excess moisture before cooking.

How can I make this dish spicier?

Add more red pepper flakes or a dash of your favorite hot sauce to the sauce.

There you have it! A delicious and easy-to-make recipe for Sweet and Sour Chicken Tray Bake that’s perfect for any occasion. Enjoy!