Sweet Chili Chicken and Vegetables Recipe

Ash Tyrrell

Sweet Chili Chicken and Vegetables Recipe

I just made this sweet chili chicken and vegetables dish, and it was an absolute hit. It’s one of those recipes that looks impressive but is secretly simple to throw together on a busy weeknight.

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Total Time 50

Servings: 4

Ingredients Method Notes

Ingredients

1 1/4 lbs boneless skinless chicken breasts - Cut them into uniform, bite-sized pieces to ensure they cook evenly alongside the vegetables.
3 cups broccoli florets - For the best results use fresh broccoli and cut the florets into similar sizes for consistent roasting.
3 cups cauliflower florets - Like the broccoli fresh cauliflower provides a wonderful texture that holds up well in the oven.
2 carrots - Peel them and slice them into rounds or diagonally; this adds a nice sweetness and a pop of color.
1 tbsp olive oil - A good quality olive oil helps the vegetables and chicken to roast perfectly without sticking.
1/2 tsp black pepper - Freshly ground black pepper will give you the most robust flavor to season the dish.
10 oz sweet chili sauce - This is the star of the show. Choose your favorite brand as the quality of the sauce will define the final taste.

Method

First, preheat your oven to 400°F (200°C). While the oven is heating up, wash and chop your broccoli, cauliflower, and carrots. Cut the boneless, skinless chicken breasts into bite-sized pieces, aiming for about 1-inch cubes so they cook at the same rate as the vegetables.
Place the prepared chicken and vegetables into a large mixing bowl. Drizzle them with olive oil and sprinkle with black pepper. Use your hands or a large spoon to toss everything together until the chicken and vegetables are evenly coated.
Spread the coated chicken and vegetables in a single layer on a large baking sheet. It’s important not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. If needed, use two baking sheets to give everything enough space to get nicely browned and tender.
Place the baking sheet in the preheated oven and bake for 20-25 minutes. During this time, the chicken should cook through and the vegetables should become tender-crisp. You can check the chicken for doneness by cutting into a piece; it should no longer be pink inside.
Remove the baking sheet from the oven. Pour the sweet chili sauce evenly over the chicken and vegetables. Gently toss everything on the pan to ensure it's all coated in that delicious sauce.
Return the pan to the oven and bake for another 5-10 minutes. This final bake allows the sauce to heat through, thicken slightly, and caramelize on the chicken and vegetables. Once it's bubbly and fragrant, your meal is ready to be served.

Notes

I always make sure my vegetables are completely dry before tossing them with oil. This helps them get that perfect roasted char instead of becoming soggy. A quick spin in a salad spinner or a pat-down with a paper towel does the trick.
Don't be afraid to let the vegetables and chicken get a little color during the first roast. Those browned bits are where so much flavor lives. If things aren't browning enough, you can turn on the broiler for the last couple of minutes.
I found that adding a squeeze of fresh lime juice right before serving really brightens up all the flavors. The acidity cuts through the sweetness of the chili sauce and makes the whole dish feel fresher and more vibrant.
Sometimes I double the sauce. I use half for baking as the recipe directs, and I warm the other half in a small saucepan to drizzle over the finished dish or for dipping.