This recipe offers a healthier twist on classic sweet and sour chicken by baking it instead of frying. It’s just as flavorful and satisfying, but with fewer calories and less fat.
Ingredients:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- For the Sauce:
- 1/4 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
- For Serving:
- 1 cup pineapple chunks, drained
- 1/2 cup bell peppers, sliced
- 1/4 cup red onion, sliced
- 1/4 cup green onions, sliced
Instructions:
- Prepare the Chicken:
- In a large bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss to coat evenly.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Make the Sauce:
- In a small bowl, whisk together pineapple juice, rice vinegar, ketchup, soy sauce, honey, brown sugar, ginger, and garlic.
- In a separate small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water to make a slurry.
- Add the sauce mixture to a saucepan and bring to a simmer over medium heat.
- Gradually whisk in the cornstarch slurry until the sauce thickens.
- Bake the Chicken:
- Preheat oven to 400°F (200°C).
- Pour the thickened sauce over the cooked chicken in an oven-safe baking dish.
- Stir to coat the chicken evenly with the sauce.
- Bake for 15-20 minutes, or until the chicken is heated through and the sauce is bubbly.
- Serve:
- Stir in pineapple chunks, bell peppers, red onion, and green onions to the sauce.
- Serve the baked sweet and sour chicken over rice or noodles.