SS Superior Sauce USA
Lime Pepper Chinese Chicken Sheet Pan Dinner with broccoli finished recipe with vegetables and sauce

Recipe

Lime Pepper Chinese Chicken Sheet Pan Dinner with broccoli

ChineseChickenDinnerWeeknight MealsChinaDairy Free

Lime Pepper Chinese Chicken Sheet Pan Dinner with broccoli is an easy chinese-style recipe with chicken, cabbage, rice or potatoes, and a simple lime pepper sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes

Why this easy recipe works

Lime Pepper Chinese Chicken Sheet Pan Dinner with broccoli is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor while cabbage keeps the meal fresh.

Cookware and heat guide

  • Cookware: rimmed sheet pan
  • Heat: 425 F oven
  • Best side: rice or potatoes

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb boneless skinless chicken thighs or breast, thinly sliced
  • 2 cups cabbage, cut into bite-size pieces
  • 1 cup rice or potatoes
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped scallions
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the chicken dry and slice it into bite-size pieces. Cut cabbage into bite-size pieces.
  2. Minute 5-8, small bowl: whisk soy, rice vinegar, sesame oil, ginger, garlic, and a little sweet chili sauce.
  3. Minute 8-10, rimmed sheet pan: heat the oven to 425 F and coat the pan with 1 tablespoon oil.
  4. Minute 10-22, 425 F oven: spread the protein and cabbage in one layer. Roast until the edges start to brown.
  5. Minute 22-30, same sheet pan: brush on half the sauce and roast until glossy and cooked through. Cook chicken until the thickest piece reaches 165 F.
  6. Minute 30-34, serving bowl: rest for 3 minutes, spoon over the remaining sauce, and serve with rice or potatoes.

Tips

Make it yours

  • Keep the pan at 425 F oven; lower the heat if the sauce darkens too fast.
  • Cut cabbage evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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