Description:
Baked Sweet and Sour Chicken is a delicious and healthier version of the beloved takeout dish. Tender chicken pieces are coated in a flavorful sweet and sour sauce and baked until golden and bubbly. This dish is perfect served over rice or alongside steamed vegetables for a satisfying and nutritious meal. The delightful combination of tangy pineapple, colorful bell peppers, and a hint of soy sauce creates a balance of flavors that everyone will love!
Ingredients:
For the Chicken:
- Boneless, skinless chicken breasts (cut into bite-sized pieces): 1 ½ lbs (680 g)
- Salt: ½ tsp
- Black pepper: ½ tsp
- Olive oil: 2 tbsp
- Cornstarch: ¼ cup (30 g)
For the Sweet and Sour Sauce:
- Pineapple chunks (canned or fresh): 1 cup (240 g)
- Bell pepper (diced, any color): 1 medium
- Onion (diced): 1 medium
- Soy sauce: ¼ cup (60 ml)
- Apple cider vinegar: ¼ cup (60 ml)
- Brown sugar: ¼ cup (50 g)
- Ketchup: ¼ cup (60 ml)
- Garlic (minced): 2 cloves
- Ginger (grated): 1 tsp
- Red pepper flakes (optional): ¼ tsp (for heat)
Instructions:
- Preheat the oven:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish to prevent sticking and ensure even cooking. - Prepare the chicken:
In a large bowl, toss the chicken pieces with salt, black pepper, olive oil, and cornstarch until they are evenly coated. This step is crucial for achieving that crispy texture. - Bake the chicken:
Spread the chicken in a single layer in the prepared baking dish. Bake in the preheated oven for 15 minutes, allowing the chicken to start cooking and become slightly golden. - Make the sweet and sour sauce:
While the chicken is baking, prepare the sauce. In a medium saucepan over medium heat, combine the soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, grated ginger, and red pepper flakes. Stir until the sugar is dissolved and the sauce is heated through. Add the pineapple chunks, diced bell pepper, and onion, and let it simmer for 5-7 minutes until the vegetables are slightly tender yet still vibrant. - Combine chicken and sauce:
After the chicken has baked for 15 minutes, remove it from the oven and pour the sweet and sour sauce over the chicken, spreading it evenly across the surface. - Bake again:
Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly and aromatic. - Serve:
Serve the baked sweet and sour chicken over steamed rice or noodles. For a delightful presentation, garnish with sesame seeds or chopped green onions if desired.
Tips for Success:
- Vegetable options: Feel free to add other colorful vegetables such as snap peas, carrots, or broccoli for added nutrition and texture.
- Marinating: For extra flavor, consider marinating the chicken in a portion of the sauce for 30 minutes before baking to enhance the taste.
- Thickening the sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last few minutes of cooking to achieve the desired consistency.
Recommendations:
- Side dishes: This dish pairs wonderfully with steamed rice, fried rice, or even cauliflower rice for a low-carb option.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick meal.
- Freezing: Baked Sweet and Sour Chicken freezes well. Let it cool completely, then freeze in portions for quick meals later.
Nutrition (per serving, approx. based on 6 servings):
- Calories: 320
- Protein: 25 g
- Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 600 mg
Conclusion:
This Baked Sweet and Sour Chicken is not only easy to prepare but also offers a healthier alternative to traditional takeout. With its vibrant flavors and simple preparation, it’s a dish that can easily become a family favorite. So gather your ingredients, and get ready to enjoy a satisfying meal that brings joy to your table!
