Looking for an easy dinner idea? This Sheet Pan Chinese Chicken With Green Beans is the answer! Packed with bold flavors, tender chicken, and crisp green beans, this one-pan wonder makes cleanup a breeze. Perfect for busy weeknights or when you’re craving takeout-style flavors at home!
Why You'll Love This Sheet Pan Chicken Recipe
- Easy and Convenient: With everything cooked on one pan, this recipe means less prep, fewer dishes, and more time to enjoy your meal.
- Takeout-Inspired Flavors: The savory, slightly sweet, and garlicky sauce brings those classic Chinese flavors right to your table.
- Healthy and Delicious: Tender chicken and crisp green beans make for a balanced and satisfying meal you can feel great about serving your family.
If you're a fan of sheet pan recipes be sure to check out the following dishes: Sheet Pan Veggies And Sausage, Sheet Pan Thai Chicken With Lime Wheels, Sheet Pan Chicken Fajitas, Sheet Pan Nacho Chips, Best Sheet Pan BBQ Chicken Recipe and Sheet Pan Spanish Roast Potatoes.
Ingredients
- Boneless skinless chicken breasts: The protein-packed star of this Chinese-inspired sheet pan recipe, cubed for quick and even cooking.
- Frozen green beans: A versatile and crisp veggie that roasts beautifully alongside chicken.
- Onion: Adds a savory sweetness, complementing the other ingredients in this flavorful sheet pan dish.
- Red bell pepper: Sweet and colorful, enhancing the vibrancy and taste of this Asian-style dinner.
- Liquid aminos: A healthy, soy-free substitute for soy sauce, adding a savory kick.
- Rice wine vinegar: Brings a light tanginess to balance the flavors perfectly in this easy recipe.
- Sesame oil: Infuses the dish with a rich, nutty essence, elevating its authenticity.
- Swerve Brown Sugar alternative: A low-calorie sweetener that caramelizes beautifully in this sheet pan chicken recipe.
- Ground ginger: Provides a warm, spicy undertone essential to Asian-inspired dishes.
- Garlic powder: Delivers a robust, savory depth to the marinade.
- Red pepper flakes: Adds a gentle heat, enhancing the complexity of flavors in this healthy meal.
- Toasted sesame seeds: A nutty, crunchy garnish to finish this Chinese chicken sheet pan recipe with style.
Substitutions
No diet sensitivities? You can use these substitutions in equal amounts:
- Liquid Aminos → Soy Sauce: Feel free to swap liquid aminos with regular soy sauce if you're not avoiding soy or gluten. It will give your dish that familiar savory flavor.
- Swerve Brown Sugar → Brown Sugar: You can use regular brown sugar instead of Swerve Brown Sugar. It adds the same sweet, caramel notes to the sauce for delicious results.
How To Make sheet Pan Chinese Chicken
Step One: In a small bowl or mason jar, combine the liquid aminos, rice wine vinegar, sesame oil, brown sugar alternative, ground ginger, garlic powder, and red pepper flakes. Place the cubed chicken in a zip-top freezer bag or a large bowl.
Step Two: Pour half of the prepared marinade over the chicken and toss to coat evenly. Allow the chicken to marinate on the countertop while preparing the vegetables and preheating the oven.
Step Three: Preheat oven to 425 degrees. Prepare a rimmed baking sheet with aluminum foil (for easier cleanup) spritzed with non-stick cooking spray. Remove chicken from marinade and place on baking sheet, spacing evenly. Add vegetables around the chicken. Pour remaining sauce over the chicken and vegetables.
Step Four: Bake for 15 minutes, turning chicken and vegetables halfway, or until chicken is cooked through. Enjoy your flavorful and easy Chinese Chicken and Green Bean Sheet Pan dinner!
Expert Tips
- Marinate for Maximum Flavor: Let the chicken marinate for at least 15-20 minutes, or longer if time permits, to enhance the depth of flavor in the dish.
- Cut Evenly: Chop the chicken and vegetables into uniform sizes to ensure even cooking and avoid overcooking smaller pieces.
- Avoid Overcrowding the Pan: Spread the chicken and vegetables in a single layer to allow proper roasting and prevent steaming.
- Monitor Cooking Time: Chicken cooks quickly; check for doneness after 12 minutes to avoid drying out.
How to Store Chinese Chicken Leftovers
- Refrigeration: Transfer leftovers to an airtight container and store in the fridge for up to 3-4 days.
- Freezing: Place cooled chicken and vegetables in a freezer-safe container or bag, ensuring no excess air. Freeze for up to 2 months.
- Reheating: Reheat in an oven at 350°F until warmed through for the best texture. For a quicker option, use a microwave but avoid overheating to prevent rubbery chicken.
- Storage Tip: Keep the sauce separate if you plan to freeze the dish; it will maintain better consistency upon reheating.
Serving Suggestions
- Steamed Jasmine Rice: A fragrant, fluffy base to soak up the flavorful sauce.
- Garlic Rice: Infused with minced garlic, this rice dish complements the bold flavors of this dish.
- Asian Slaw: A crunchy salad with a tangy sesame-ginger dressing adds a refreshing contrast.
- Stir Fried Noodles: Tossed with a light soy-based sauce, these noodles enhance the meal's heartiness.
- Cucumber and Seaweed Salad: A light, umami-packed side that balances the dish beautifully.
Sheet Pan Chinese Chicken With Green Beans
Ingredients
- 1-2 lb Boneless Skinless Chicken Breasts Cubed
- 2 ounce Frozen Green Beans
- 1 Onion Cut Into 1 Inch Pieces
- 1 Red Bell Pepper Cut Into 1 Inch Pieces
- ⅓ Cup Liquid Aminos
- 1 tablespoon Rice Wine Vinegar Not Seasoned
- 3 tablespoon Sesame Oil
- ½ Cup Swerve Brown Sugar Alternative
- 1 teaspoon Ground Ginger
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a small bowl or mason jar, mix liquid aminos, rice wine vinegar, sesame oil, brown sugar alternative, ground ginger, garlic powder, and red pepper flakes.
- Place cubed chicken in a zip-top bag or bowl. Pour half of the marinade over chicken, toss to coat, and marinate while preparing vegetables and preheating the oven.
- Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick spray.
- Remove chicken from marinade and arrange on the baking sheet with vegetables. Drizzle remaining marinade over the top.
- Bake for 15 minutes, turning halfway, or until chicken is cooked through.
- Serve and enjoy!
Notes
Nutrition
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