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
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
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.
-
Creamy Pesto Salmon Rigatoni: An Elegant 30-Minute Dinner for Busy Weeknights
There’s something truly magical about a dish that feels indulgent and restaurant-worthy but comes together in the simplicity of your own kitchen. This Creamy Pesto Salmon Rigatoni is exactly that—a harmonious blend of pan-seared, flaky salmon, herbaceous pesto, and a luxuriously creamy sauce, all tossed with hearty pasta, sweet cherry tomatoes, and tender broccoli. It’s…
-
The Ultimate Pomegranate-Tahini Roasted Veggie Power Bowl: A Symphony of Flavor & Nutrition
In the quest for vibrant, nourishing, and downright delicious meals, the Pomegranate-Tahini Roasted Veggie Power Bowl stands as a culinary masterpiece. This isn’t just a recipe; it’s a colorful journey on a plate, combining the earthy depth of roasted vegetables with the jewel-like burst of pomegranate and the creamy, nutty embrace of tahini. Perfect for…
-
Title: The Ultimate 5-Minute, No-Bake Dessert: Unlocking Delicious & Healthy Magic with Only Milk and Fruit
In a world where dessert recipes often demand hours of effort, specialized equipment, and sugar-laden ingredients, a quiet revolution is brewing. Imagine crafting a dessert that is unbelievably delicious, naturally healthy, and ready in just 5 minutes—all without even turning on your oven. What if the secret lies in just two humble, wholesome ingredients? Welcome…