Delicious restaurant quality sweet and sour chicken that is baked to perfection!
Dinner, Main Course
baked sweet and sour chicken, sweet and sour chicken
3-4chicken breastsboneless skinless
Salt and pepper to taste
¼cupapple cider vinegar
1tablespoonlow sodium soy sauce
1canpineapple chunks20 oz. drained
1green bell pepperchopped into large pieces
1red bell pepperchopped into large pieces
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
Baked Sweet and Sour Chicken with Peppers and Pineapple
Amount Per Serving
Calories 582Calories from Fat 135
% Daily Value*
Saturated Fat 2g10%
Vitamin A 946IU19%
Vitamin C 52mg63%
* Percent Daily Values are based on a 2000 calorie diet.
Baked Sweet and Sour Chicken with Peppers and Pineapple https://therecipecritic.com/baked-sweet-sour-chicken-peppers-pineapple/