Description
Baked Sweet and Sour Chicken is a delightful dish that combines tender chicken pieces with a tangy and sweet sauce. This recipe offers a healthier twist by baking the chicken instead of frying it, resulting in a lighter yet equally delicious version of the classic sweet and sour chicken.
Ingredients
2 boneless, skinless chicken breasts, cut into cubes
1/3 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced pineapple
Instructions
Preheat Oven: Preheat the oven to 375°F (190°C).
Prepare Chicken: In a shallow bowl, combine cornstarch, garlic powder, salt, and black pepper. Toss the chicken cubes in the cornstarch mixture until evenly coated.
Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cubes and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
Prepare Sauce: In a medium bowl, mix pineapple juice, ketchup, brown sugar, and apple cider vinegar until well combined.
Assemble Chicken: Place the browned chicken cubes in a 9×13 inch baking dish. Pour the prepared pineapple juice mixture over the chicken.
Add Vegetables: Top the chicken with diced onion, bell pepper, and pineapple for added flavor and texture.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.
Serve: Serve the baked sweet and sour chicken over cooked rice for a complete meal. Enjoy the delightful combination of flavors!
Notes
For added freshness, you can garnish the dish with chopped green onions or cilantro before serving.
Serve leftovers reheated or cold as a tasty lunch option the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes