Sweet and sour chicken with peppers and pineapple is a delicious restaurant-quality dish, baked to perfection!
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Ingredients1x2x3x
- ▢ 3-4 boneless skinless chicken breasts
- ▢ salt and pepper to taste
- ▢ 1 ½ cups cornstarch
- ▢ 3 beaten eggs
- ▢ ¼ cup canola oil
- ▢ 1 cup granulated sugar
- ▢ 4 tablespoons ketchup
- ▢ ¼ cup white vinegar
- ▢ ¼ cup apple cider vinegar
- ▢ 1 tablespoon low-sodium soy sauce
- ▢ 1 teaspoon garlic salt
- ▢ 1 (20-ounce) canned pineapple chunks, drained
- ▢ 1 chopped green bell pepper, 1-inch pieces
- ▢ 1 chopped red bell pepper, 1-inch pieces
- ▢ 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- Cut the 3-4 boneless skinless chicken breasts into bite-size pieces and season with salt and pepper to taste .
- Place the 1 ½ cups cornstarch in a small bowl and the 3 beaten eggs in another bowl.
- Coat the chicken pieces in the cornstarch then dip the pieces in the egg mixture.
- Heat ¼ cup canola oil in a large skillet over medium-high heat and cook the chicken until browned. Place the chicken in the prepared baking dish.
- In a medium sized mixing bowl, combine 1 cup granulated sugar , 4 tablespoons ketchup , ¼ cup apple cider vinegar , ¼ cup white vinegar , 1 tablespoon low-sodium soy sauce , 1 tablespoon cornstarch , and 1 teaspoon garlic salt . Stir in the drained 1 (20-ounce) canned pineapple chunks, 1 chopped green bell pepper, and 1 chopped red bell pepper, .
- Pour the sauce mixture over the chicken and bake for 1 hour, stirring every 15 minutes to coat the chicken in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Baked Sweet and Sour Chicken with Peppers and Pineapple
Ingredients
- 3-4 boneless skinless chicken breasts
- salt and pepper to taste
- 1 ½ cups cornstarch
- 3 beaten eggs
- ¼ cup canola oil
- 1 cup granulated sugar
- 4 tablespoons ketchup
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic salt
- 1 (20-ounce) canned pineapple chunks, drained
- 1 chopped green bell pepper, 1-inch pieces
- 1 chopped red bell pepper, 1-inch pieces
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- Cut the 3-4 boneless skinless chicken breasts into bite-size pieces and season with salt and pepper to taste .
- Place the 1 ½ cups cornstarch in a small bowl and the 3 beaten eggs in another bowl.
- Coat the chicken pieces in the cornstarch then dip the pieces in the egg mixture.
- Heat ¼ cup canola oil in a large skillet over medium-high heat and cook the chicken until browned. Place the chicken in the prepared baking dish.
- In a medium sized mixing bowl, combine 1 cup granulated sugar , 4 tablespoons ketchup , ¼ cup apple cider vinegar , ¼ cup white vinegar , 1 tablespoon low-sodium soy sauce , 1 tablespoon cornstarch , and 1 teaspoon garlic salt . Stir in the drained 1 (20-ounce) canned pineapple chunks, 1 chopped green bell pepper, and 1 chopped red bell pepper, .
- Pour the sauce mixture over the chicken and bake for 1 hour, stirring every 15 minutes to coat the chicken in the sauce.
Nutrition
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Baked Sweet and Sour Chicken with Peppers and Pineapple https://therecipecritic.com/baked-sweet-sour-chicken-peppers-pineapple/
