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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken features tender chicken pieces coated in a tangy sauce, served with bell peppers and pineapple.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine Asian
Servings 4 servings
Calories 305 kcal

Equipment

  • oven-safe skillet

Ingredients
  

Chicken and Vegetables

  • 1 lb boneless skinless chicken breast cut into bite-size pieces
  • 2 tablespoon cornstarch
  • 1 tablespoon cooking oil
  • 1 whole bell pepper chopped
  • 1 cup pineapple chunks optional

Sweet and Sour Sauce

  • 0.5 cup lemon juice or pineapple juice
  • 0.25 cup brown sugar
  • 3 tablespoon ketchup
  • 2 tablespoon rice vinegar or white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch

Instructions
 

Instructions

  • Preheat oven to 350°F.
  • Cut chicken breast into bite-size pieces and toss with cornstarch until evenly coated.
  • In a bowl, whisk together pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, garlic powder, and cornstarch until smooth.
  • Heat cooking oil in a large oven-safe skillet over medium-high heat. Add the coated chicken and sear for 30-60 seconds per side, just until lightly golden.
  • Stir in chopped bell pepper and pineapple chunks (if using).
  • Pour the sauce over the chicken and stir to coat evenly.
  • Transfer skillet to the oven and bake for 25-30 minutes, stirring halfway through, until the sauce thickens and the chicken reaches 165°F internally.
  • Serve over cooked white rice or noodles and garnish with green onions or sesame seeds if desired.

Notes

Cut chicken evenly to ensure it cooks at the same rate. Do not skip the 1 teaspoon cornstarch in the sauce - it creates the glossy coating. Sear quickly to avoid drying out the chicken before baking. Stir halfway through baking so the sauce thickens evenly and coats the chicken. Add pineapple at the beginning of baking for softer texture, or at the end for brighter flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months in a freezer-safe container. Reheat gently in a skillet or microwave, adding a splash of water if the sauce thickens too much.

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 36gProtein: 26gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 492mgPotassium: 663mgFiber: 2gSugar: 28gVitamin A: 1054IUVitamin C: 48mgCalcium: 36mgIron: 1mg
Keyword Asian cuisine, Baked Sweet and Sour Chicken, chicken recipes, dinner recipes, easy chicken recipes
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