This delicious Chinese chicken and green bean sheet pan supper is an easy, healthy alternative to Chinese takeout. With this effortless sheet pan dinner, you can enjoy the great takeout taste in less time than ordering in from your local Chinese restaurant. Best of all, since you are making it at home, you control the ingredients and wind up with takeout taste with zero guilt.
Does the takeout urge ever hit you? For me it hits regularly and I have to stop myself at least a couple times a week from ordering in. And I love to cook. But I also really love Chinese food. I do mean really love it.
But I try to have some self control. Because inevitably ordering in is so much more expensive than making dinner at home.
Plus no matter what I order unless I am getting plain steamed chicken, it’s probably not that good for me. So I am constantly on the lookout to get that yummy Chinese takeout taste at home.
Of course, my homemade takeout has some rules. First and foremost, it has to be easy. Part of the appeal of takeout after all is you don’t have to do much beyond make a phone call and pick your order up or wait by the door for delivery.
When I was thinking about making this Chinese chicken and green bean sheet pan supper, I thought about making it on the stove top. You could cook it all in a large wok or a frying pan. But that takes active work. You’d actually have to stand there while it cooks. By baking it on a single sheet pan, it takes that away. You don’t have to babysit it.
Other Asian Style Sheet Pan Ideas:
- Sheet Pan Honey Garlic Chicken & Vegetables
- Low Carb Sesame Ginger Salmon
- Sheet Pan Teriyaki Chicken & Vegetables
So really the prep is very simple. I just cut my chicken breast into roughly one inch pieces. Then I rough chopped an onion and a bell pepper. I added the chicken, onions, bell pepper, and green beans to a bowl. The very last step before pouring the chicken and veggies onto the sheet pan to bake? Making the sauce.
And this sauce is delicious and so much lighter. I used liquid aminos instead of soy sauce and a brown sugar substitute instead of brown sugar. Have you tried liquid aminos yet?
It tastes like a much milder soy sauce. Combining them with a brown sugar substitute gives you the whole sweet and salty flavor combo that I love about Chinese food. And I whisk in rice wine vinegar, garlic powder, ginger, and chili flakes.
The result? So much flavor, no guilt. And a delicious Chinese chicken and green bean sheet pan supper the whole family can enjoy.
Other Sheet Pan Suppers To Try:
- Roasted Chicken & Vegetable Sheet Pan Supper
- Sheet Pan Meatloaf Meal
- Sheet Pan Charcuterie Meat & Cheese Tray
Chinese Chicken and Green Bean Sheet Pan
- 1 1/2-2 lbs boneless, skinless chicken breasts-cubed
- 2 bags frozen green beans
- 1 large white onion, cut into pieces
- 1 red bell pepper, seeded and cut into 1" pieces
- 1/3 cup liquid aminos, or regular soy sauce
- 1 tbsp rice wine vinegar
- 3 tbsp sesame oil
- 1/2 cup Swerve brown sugar alternative, or regular brown sugar
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1 tbsp toasted sesame seeds
- steamed white rice, for serving
- Place cubed chicken into a zip-top freezer bag or large bowl. In a small bowl or mason jar, mix together liquid aminos, rice wine vinegar, sesame oil, brown sugar alternative, ginger, garlic, and red pepper flakes. Pour HALF of the sauce over chicken and toss the chicken to coat evenly. Allow to rest on the countertop while you prepare the vegetables and preheat the oven.
- 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.
- Bake for 15 minutes, turning chicken and vegetables halfway, or until chicken is cooked through.
- Plate the chicken and vegetables over the steamed white rice, and sprinkle sesame seeds out over top of the chicken to serve.