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Chinese Chicken and Green Bean Sheet Pan

A great way to get the flavor of Chinese takeout without breaking your New Year's Resolutions! This Chinese Chicken and Green Bean Sheet Pan is fast and contains no sugar, gluten, or soy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Asian
Servings: 6
Author: Meaghan @ 4 Sons R Us


  • 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.


No diet sensitivities? You can use these substitutions in equal amounts: Liquid aminos = soy sauce Swerve Brown Sugar = brown sugar