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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.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Keyword: Baked Sweet and Sour Chicken
Yield: 4

Materials

  • - 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

Instructions

  • Preheat oven to 375°F (190°C).
  • In a bowl, toss the chicken pieces with cornstarch and a pinch of salt and pepper until well coated.
  • 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.
  • 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.
  • 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.
  • Bake for 45 minutes, stirring every 15 minutes, until the chicken is cooked through and the sauce is bubbly.
  • Serve hot over cooked rice.