Roasted Vegetable Sweet and Sour Chicken
One-pan sweet and sour chicken with roasted vegetables, fresh pineapple, and ginger aromatics, finished with a ginger-dusted broccoli side. Caramelized pineapple and balanced soy-based sauce coat tender chicken cubes and root vegetables for a restaurant-quality weeknight dinner.
Ingredients
- 3 pounds chicken breast, sliced into 1 inch cubes
- 3 cups cooked rice, to your liking
- 2 cups fresh diced pineapple, cored and peeled
- 3 medium turnips, cut into bite size cubes
- 1 whole squash, cut into large half moons about half an inch thick
- 1 whole zucchini, cut into large half moons about half an inch thick
- 2 whole carrots, sliced into coins about 1/2 an inch thick
- 1 large red onion, sliced into large cubes
- 1 whole red pepper, sliced into large cubes
- 1 inch piece ginger, grated on a microplaner
- 3 cloves garlic, grated on a microplaner
- chili flakes, pinch
- 3 tbsp soy sauce
- 1 tsp sesame oil
- ¼ cup pineapple juice
- lemon juice, juice of half a lemon
- ½ jar Kame Sweet and Sour Saucehomemade sweet and sour sauce1:1sauces
requires additional preparation
- salt
- pepper
- coconut oil
- olive oil
- scallions, sliced, for garnish
- 3 heads broccoli, cut into florets
- 1 tbsp powdered ginger
Instructions
- 1
Preheat oven to 450 degrees.
- 2
Combine turnips, squash, zucchini, carrots, and onions on a sheet pan. Toss with olive oil, salt, and pepper.
- 3
Roast for 20 minutes, flipping occasionally for even coverage.
- 4
While vegetables roast, heat coconut oil in a large pan over high heat.
- 5
Season chicken pieces with salt and pepper. Add to pan in batches without crowding. Brown evenly on all sides and remove.
- 6
Lower heat to medium. Ensure adequate oil in pan; if not, pour off reserved chicken juices rather than adding more oil.
- 7
Add red pepper and cook until soft, 3 to 5 minutes.
- 8
Add ginger, garlic, and chili flakes. Cook 2 minutes over low heat without browning.
- 9
Add pineapple and caramelize.
- 10
Return chicken to pan. Add soy sauce, sesame oil, pineapple juice, lemon juice, and sweet and sour sauce. Bring to a boil.
- 11
Add roasted vegetables and stir-fry until coated with sauce.
- 12
Cut broccoli into florets. Dust with powdered ginger, salt, and pepper. Serve alongside chicken mixture over rice.
- 13
Garnish with scallions.
Tips
Slice chicken into uniform 1-inch cubes for even cooking.
Do not crowd the pan when browning chicken to ensure proper searing.
Cook ginger, garlic, and chili flakes over low heat to prevent burning and bitterness.
Caramelize pineapple before adding liquid to develop depth of flavor.
Recipe can be made ahead and frozen for later use.
Good to Know
Finished dish stores covered in refrigerator up to 3 days. Freezes well for future meals.
Vegetables can be cut and stored separately. Chicken can be cubed and refrigerated. Assemble and cook day-of for best texture.
Serve over cooked rice of choice. Garnish with sliced scallions. Serve broccoli on the side.
Common Mistakes
Do not crowd the pan when browning chicken to avoid steaming instead of searing.
Do not brown ginger, garlic, and chili flakes over high heat to avoid bitter flavors.
Do not skip flipping roasted vegetables to ensure even caramelization.
Do not add additional oil if pan is dry; use reserved chicken juices instead to maintain sauce consistency.
Substitutions
adjust juice quantity accordingly
requires additional preparation