Asian-Inspired Sheet Pan Chicken

Sheet pan of chicken, broccoli, baby corn, and bell peppers
Chicken, broccoli, baby corn, peppers on sheet pan
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Asian-Inspired Sheet Pan Chicken

Ingredients

  • 1 lb. chicken thighs, cut into bite-sized pieces
  • 2 Tablespoons gochujang paste 
  • 1 Tablespoon Sriracha sauce
  • ¼ cup soy sauce
  • ¼ cup sweet chili sauce
  • 2 Tablespoons toasted sesame oil 
  • 1 Tablespoon rice vinegar 
  • Two pineapple slices, chopped, optional
  • 1 ½ cups broccoli florets
  • 1 ½ cups bell peppers, sliced medium thin
  • 1 can baby corn, drained
  • Cooked rice, for serving

Instructions

In a bowl, mix together the gochujang, sriracha, sweet chili sauce, soy sauce, sesame oil, rice vinegar, and the pineapple if using, then add the chicken. Set aside to marinate for at least 15 minutes, up to a few hours in the refrigerator.

Preheat the oven to 425°. Add the broccoli, bell pepper, and baby corn to the bowl with the chicken and lightly toss so the vegetables are coated. Spread out on a rimmed baking sheet.

Bake in the oven for about 15 minutes, until the vegetables are tender-crisp and the chicken is cooked through.

Optional: Broil for about 1 to 2 minutes to sear the top. Serve with rice.