Baked Sweet and Sour Chicken with Peppers and Pineapple
Delicious restaurant quality sweet and sour chicken that is baked to perfection!
Servings: 6 Servings
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
Calories: 456kcal | Carbohydrates: 69g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 676mg | Potassium: 363mg | Fiber: 1g | Sugar: 37g | Vitamin A: 881IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 1mg
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