Sheet Pan Sichuan Chicken and Vegetables Recipe | Yummly
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Sheet Pan Sichuan Chicken and Vegetables

Mike McDonald: "Was pretty tasty. Used boneless, skinless, breast…" Read More
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Sheet Pan Sichuan Chicken and Vegetables

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A spicy sriracha-soy glaze brings the heat to meaty chicken thighs in this easy-to-clean sheet pan dinner. The recipe is a Yummly original created by Eden Westbrook.


  • 6 chicken thighs
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 1 1/2 tsp. garlic powder (divided)
  • 1 cup water
  • 1/4 cup low sodium soy sauce
  • 1 Tbsp. sriracha sauce
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. szechwan peppercorns (ground)
  • 1/2 tsp. ground ginger
  • 1/2 tsp. red pepper flakes (optional)
  • 2 tsp. corn starch
  • 1 Tbsp. water
  • 1 cup sliced mushrooms
  • 1 red bell pepper (sliced)
  • 1/2 cup sugar snap pea
  • 1 bunch asparagus (woody ends snapped off)
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    1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil sprayed with cooking spray on both sides.
    2. Pat chicken thighs dry, place onto prepared baking sheet, then season with salt, freshly cracked pepper, and 1 teaspoon garlic powder. Put into preheated oven and roast for 15 minutes.
    3. Make Sichuan Glaze: While chicken is roasting, combine 1 cup water, soy sauce, sriracha, rice wine vinegar, Sichuan peppercorns, 1/2 teaspoon garlic powder, ground ginger, and red pepper flakes in a medium-sized saucepan over medium heat and stir to combine. Once steaming and simmering, whisk cornstarch and 1 tbsp water together in a small bowl to create a slurry. Pour cornstarch slurry into the soy sauce mixture and whisk well. Cook for 5 minutes, letting the glaze thicken, then take off the heat. Pour half of the glaze into a heat-safe bowl and set aside.
    4. After chicken has been cooking for 15 minutes, use a silicone brush to generously glaze the chicken with the Sichuan sauce from the saucepan. Bake for another 15 minutes, then glaze again. At the 45-minute mark, glaze the chicken one last time, then add the vegetables to the sheet pan around the chicken. Pour the reserved Sichuan sauce over the vegetables then bake for another 15 minutes, until the vegetables are tender. Remove from oven and serve immediately.
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    NutritionView More

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    Calories370Calories from Fat230
    Total Fat25g38%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Vitamin A10%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Eric Hsing 2 years ago
    Too salty. shame on me did not realize that the frozen chicken came salted. Sauce was excellent and chicken breast was tender. I cranked up the oven to 425 at final 10 minutes and also weny 10 minutes less than the recipe.
    Reviewer Profile Image
    Mike McDonald 2 years ago
    Was pretty tasty. Used boneless, skinless, breasts instead of thighs. Next time will double up on the sauce because it wasn’t quite enough.
    Reviewer Profile Image
    SherrylAnn Stewart 3 years ago
    Very good! I made this exactly as the receipe said, with the exception of the sugar snap peas. My local store did not have them so I used green beans. I also added the optional red pepper flakes. I thought it was a little too spicy, my boyfriend thought it was great. He had three helpings. So it's going into my favorites. I think next time I will omit the red pepper flakes though. Easy peasy to make and clean up (I used parchment paper). I would recommend this receipe and I will make again.
    Reviewer Profile Image
    Cooper 3 years ago
    This chicken came out so deliciously savory! If you’re a sauce lover like me I would say make double the sauce. This is a great high protein, low carb meal for anyone dieting. Don’t give up the deliciousness of food no matter what diet you’re on!
    Reviewer Profile Image
    Jo LeRoy 3 years ago
    I tested this recipe here at the Yummly office where I work, and it was so incredibly flavorful. I find that so many recipes like this with glaze applied to the skin end up with flavorful skin over bland steamed meat, but not here! the chicken was spicy and nuanced in every bite. I really liked the tingle that the sichuan peppercorn gives to the dish -- it's not spicy in the way I'm used to, but "tingly" on the lips, like a clove. The proportion of veg is heavy on asparagus (which I do like), but next time I'll add a lot more mushrooms and a few more snap peas.