Baked Sweet and Sour Chicken

by

My latest recipe, Baked Sweet and Sour Chicken, adds a tropical flavor to dinner! Perfectly golden, acidic, and little sweet.

**Ingredients:**

– 1 lb chicken breast, cut into bite-sized pieces

– 1/4 cup cornstarch

– 2 tablespoons vegetable oil

– 1 cup pineapple chunks

– 1 red bell pepper, cut into chunks

– 1 green bell pepper, cut into chunks

– 1/2 cup sugar

– 1/4 cup apple cider vinegar

– 1/4 cup ketchup

– 1 tablespoon soy sauce

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Cooked rice, for serving

**Directions:**

1. Preheat oven to 375°F (190°C).

2. In a bowl, toss the chicken pieces with cornstarch and a pinch of salt and pepper until well coated.

3. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer to a baking dish.

4. In the same skillet, add pineapple and bell peppers, and cook for 2-3 minutes, just until they start to soften. Scatter over the chicken in the baking dish.

5. In a bowl, mix together sugar, vinegar, ketchup, soy sauce, garlic powder, and a pinch of salt and pepper. Pour this sauce over the chicken and vegetables.

6. Bake for 45 minutes, stirring every 15 minutes, until the chicken is cooked through and the sauce is bubbly.

7. Serve hot over cooked rice.

Recipe Card

Baked Sweet and Sour Chicken

My latest recipe, Baked Sweet and Sour Chicken, adds a tropical flavor to dinner! Perfectly golden, acidic, and little sweet.

  • – 1 lb chicken breast (cut into bite-sized pieces)
  • – 1/4 cup cornstarch
  • – 2 tablespoons vegetable oil
  • – 1 cup pineapple chunks
  • – 1 red bell pepper (cut into chunks)
  • – 1 green bell pepper (cut into chunks)
  • – 1/2 cup sugar
  • – 1/4 cup apple cider vinegar
  • – 1/4 cup ketchup
  • – 1 tablespoon soy sauce
  • – 1 teaspoon garlic powder
  • – Salt and pepper to taste
  • – Cooked rice (for serving)
  1. Preheat oven to 375°F (190°C).
  2. In a bowl, toss the chicken pieces with cornstarch and a pinch of salt and pepper until well coated.
  3. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer to a baking dish.
  4. In the same skillet, add pineapple and bell peppers, and cook for 2-3 minutes, just until they start to soften. Scatter over the chicken in the baking dish.
  5. In a bowl, mix together sugar, vinegar, ketchup, soy sauce, garlic powder, and a pinch of salt and pepper. Pour this sauce over the chicken and vegetables.
  6. Bake for 45 minutes, stirring every 15 minutes, until the chicken is cooked through and the sauce is bubbly.
  7. Serve hot over cooked rice.
Appetizer
American
Baked Sweet and Sour Chicken