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Recipe by:

Elena SMITH

Colorful Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken is an easy and colorful dish that combines tender chicken, vibrant bell peppers, and juicy pineapple, all coated in a sweet and tangy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken and Vegetables
  • 1 lb. chicken breast, diced
  • 1 cup bell peppers (red, green, yellow), sliced
  • 1 cup fresh pineapple chunks
Group: Sweet and Sour Sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ⅓ cup apple cider vinegar
  • 2 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp. cornstarch mixed with water
Group: Seasoning and Garnish
  • salt, to taste
  • pepper, to taste
  • sesame seeds, for garnish
  • green onions, chopped, for garnish
  • cooked rice, for serving

Equipment

  • Oven
  • Mixing bowl
  • 9x13-inch baking dish
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Season the diced chicken breast with salt and pepper. In a large mixing bowl, combine the chicken, sliced bell peppers, and fresh pineapple.
  3. In a separate bowl, whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, and minced garlic.
  4. Pour the sauce over the chicken and vegetables, ensuring everything is well-coated.
  5. Transfer the mixture to a 9x13 inch baking dish. Bake for about 30-35 minutes or until chicken is cooked through.
  6. Remove the dish from the oven, stir in the cornstarch mixture, and bake for an additional 5-10 minutes to thicken the sauce.
  7. Garnish with sesame seeds and chopped green onions before serving over cooked rice.

Notes

Leftovers taste even better the next day! Be sure to store in an airtight container in the refrigerator.