If you prefer to cook on the stovetop instead of the oven, you can still make this recipe. So, it was really easy to convert a simple stir fry into an oven-roasted SheetPan Sweet and Sour Chicken
Even better, this recipe can be assembled ahead of time (I’ve included instructions below) and when you’re ready for dinner you can just pop the sheet in oven
Spread the chickenandpotato pieces out onto the prepared baking sheet. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you’d like
You could put just about any type of vegetable you would like in the mix and I think they would roast nicely, like squash, turnips, Brussels sprouts, sweet potatoes, parsnips or whatever you like best
When you’re ready to cook, drain the chicken in a colander placed in the sink. Mix together the soy sauce, rice vinegar, sesame oil, granulated Stevia or other sweetener, agave or other sweetener, and garlic powder to make the marinade/glaze
On the same baking sheet spread out the potatoesand carrots (if you want to keep them totally separate, feel free to use a separate baking pan for the brussel sprouts but since I try to keep dishes to a minimum I just picked them out for the photo)
Lay the vegetables around the chickenandtop with lime wheels. Top with cilantro and/or thai basil, and serve over basmati rice with additional sauce, if desired
This recipe is not necessarily that hard to make, but it takes a lot of opening and closing the oven so it is probably not the best dish to make in the blazing summer heat
Season asparagus with salt and pepper, to taste. Season chicken with salt and pepper on both sides. (Chicken should be nearly, but not completely cooked through by this point)
Remove from baking sheetto cool on a paper towel lined plate. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes
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