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- 1 lb boneless chicken thighs, chopped into bite-sized pieces - 2 bell peppers (one red, one yellow), sliced - 1 red onion, sliced - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust to taste) - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 tablespoon olive oil - Fresh cilantro, chopped for garnish The main ingredients in this dish bring together a lovely mix of flavors and textures. The boneless chicken thighs add juicy protein, while the bell peppers and red onion provide sweetness and crunch. For the marinade, honey gives a sweet touch, while soy sauce adds saltiness. Sriracha brings heat, but you can adjust the amount based on your taste. Seasoning with garlic and ground ginger adds depth. The olive oil helps with roasting, ensuring a golden finish. Finally, fresh cilantro adds a pop of color and fresh flavor, making the dish more appealing. Gather these ingredients to create a delightful meal that is simple yet bursting with flavor. Enjoy the process of making it! 1. First, preheat your oven to 425°F (220°C). This helps the chicken cook evenly. 2. Next, line a large sheet pan with parchment paper. This makes cleanup easy and helps prevent sticking. 1. In a large bowl, mix the honey, soy sauce, sriracha, minced garlic, and ground ginger. Add olive oil, salt, and pepper. Stir until everything combines well. This is your marinade. 2. Add the chopped chicken thighs to the bowl. Toss them well to coat every piece with the marinade. For the best flavor, let the chicken marinate for at least 15 minutes. 1. Now, arrange the marinated chicken pieces on one side of the prepared sheet pan. Make sure they are spread out evenly. 2. On the other side, spread the sliced bell peppers and red onion. Drizzle a little olive oil over the veggies. Then, sprinkle with salt and pepper. Toss them to coat. 1. Place the sheet pan in the oven and roast for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies should be tender. 2. After roasting, remove the sheet pan from the oven. Let the meal cool for a few minutes before serving. To make the best marinade, let the chicken soak well. I suggest a minimum of 15 minutes. If you have more time, let it sit longer. This helps the flavors blend into the chicken. Adjust the spice level to suit your taste. If you like it hotter, add more sriracha. For milder flavors, reduce the amount. Taste the marinade before adding chicken. You can always tweak it to match your preferences. For even cooking, spread out the chicken and veggies well on the sheet pan. Leave some space between pieces. This helps them roast nicely without steaming. After baking, let the dish rest for a few minutes. This helps the juices settle. It makes the chicken tender and juicy. Pair your sweet and spicy chicken with cooked rice or quinoa. Both absorb the flavors well and make a filling meal. For garnishing, fresh cilantro adds a pop of color and taste. You can also sprinkle sesame seeds on top for a crunchy texture. Enjoy experimenting with different sides and garnishes! {{image_2}} You can easily swap chicken thighs for chicken breast. Chicken breast is leaner and cooks faster. If you prefer a lighter option, this is a great choice. For veggies, feel free to mix it up. You can use zucchini, mushrooms, or carrots instead of bell peppers. Each veggie will add a different flavor and texture to the dish. Want to change the sauce? You can try teriyaki or barbecue sauce. Both will give your chicken a unique taste. For sweeteners, maple syrup works well if you want a different sweetness. You can also adjust the spice level. Add more sriracha for extra heat or use a milder sauce if you prefer less spice. If you need gluten-free options, choose gluten-free soy sauce. This small change will keep the flavors while meeting dietary needs. For a vegetarian alternative, replace the chicken with tofu. Tofu absorbs the marinade well, making it a tasty option. Just make sure to press it to remove excess water. To keep your sweet and spicy chicken peppers fresh, store leftovers in the fridge. Place the chicken and vegetables in airtight containers. Make sure they cool first to avoid condensation. This helps keep the chicken juicy and the veggies crunchy. Use glass or BPA-free plastic containers for the best results. These containers keep flavors in and moisture out. When it's time to enjoy your leftovers, reheating properly matters. Use the oven or a microwave to warm them up. If using the oven, preheat to 350°F (175°C). Place the chicken and peppers in an oven-safe dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes until warm. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents the chicken from drying out, keeping it tender. Want to save some for later? You can freeze the chicken and peppers. Cool the dish completely before freezing. Divide it into portions and place in freezer bags. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. For future meals, thaw the chicken overnight in the fridge before reheating. This keeps the texture just right. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat. You can check the thickest part of the chicken for the best reading. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Yes, you can use frozen chicken, but it requires extra care. If you use frozen chicken, thaw it first. You can do this in the fridge overnight or in cold water. Once thawed, follow the recipe as usual. Do not cook frozen chicken directly in the oven. It may not cook evenly and can be unsafe. If you don't have sriracha, there are several great substitutes. You can use hot sauce, chili paste, or even a blend of ketchup and hot sauce. Adjust the amount based on your spice level. For a sweeter option, try using sweet chili sauce. Each substitute will change the flavor slightly, but they all work well in this dish. This blog post covered a delicious sheet pan chicken recipe using simple ingredients like chicken thighs, bell peppers, and onions. I showed you how to make a tasty marinade with honey, soy sauce, and sriracha. We also explored tips for cooking and suggested fun variations. Try this recipe for an easy, satisfying meal with endless options. Enjoy your cooking adventure!

Sheet-Pan Sweet & Spicy Chicken Peppers

Discover a deliciously easy dinner with this Sheet-Pan Sweet & Spicy Chicken recipe! Featuring tender chicken thighs, colorful bell peppers, and a zesty honey-soy marinade, it's a meal that's as simple as it is satisfying. Perfect for busy weeknights, this one-pan recipe takes just 40 minutes from start to finish. Click to explore the full recipe and impress your family with this flavorful dish!
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Ingredients
  

1 lb (450g) boneless chicken thighs, chopped into bite-sized pieces

2 bell peppers (one red, one yellow), sliced

1 red onion, sliced

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Cooked rice or quinoa for serving

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, mix the honey, soy sauce, sriracha, minced garlic, ground ginger, olive oil, salt, and pepper together until combined. This will be your marinade.

      Add the chopped chicken thighs to the bowl, tossing well to coat evenly with the marinade. Let it marinate for at least 15 minutes if time allows.

        Arrange the marinated chicken pieces evenly on one side of the prepared sheet pan.

          On the other side of the sheet pan, spread out the sliced bell peppers and red onion. Drizzle a little olive oil over the vegetables and season with salt and pepper; toss to coat.

            Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.

              Remove the sheet pan from the oven and let cool for a few minutes.

                Serve the chicken and vegetables over cooked rice or quinoa, garnished with fresh chopped cilantro.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4