Friday, June 12, 2015

Baked Sweet and Sour Chicken

Asian food is probably my favorite food. Yep, for sure. I'd take Chinese takeout, a Chinese buffet or even Leanne Chins any day. Well, that gets expensive and it really isn't healthy. At all.  So I make my own. I've made several different Asian inspired meals and even several sweet and sour chicken recipes.  This Baked Sweet and Sour Chicken didn't disappoint at all. The sauce was super flavorful and we all loved it! 

Baked Sweet and Sour Chicken Recipe
Adapted from Cinnamon Spice and Everything Nice

Olive oil for sauteing
1 lb. boneless chicken breasts, cut into 1 in. cubes
Salt and pepper
3 tbsp. cornstarch

1/3 cup water
1/4 cup ketchup
1/4 cup orange juice
3 tbsp. rice wine vinegar
2 tbsp. worcestershire sauce
2 tbsp. soy sauce
1/4 cup sugar

For the saute:
1 red bell pepper, cut into 1 in. strips
2 tsp. garlic, minced
2 tsp. ginger, minced
1 1/2 cups pineapple chunks, drained if using canned

1 1/2 tbsp. cold water
2 tsp. cornstarch

Preheat the oven to 300. Spray a large baking sheet with cooking spray. Put chicken pieces in a large bowl and season with salt and pepper.  Sprinkle with half the cornstarch, toss and sprinkle with the rest of the cornstarch.  Put the chicken on baking sheet. Bake until cooked through the center, 8 - 14 minutes depending on the size. 

In a medium mixing bowl whisk all the sauce ingredients together.  Set aside. 
Saute the bell pepper in a large pan until tender. Add the garlic and ginger, cook for a minute or two. Add the pineapple and sauce and stir for a couple of minutes. In a small bowl, whisk the cold water and cornstarch together to make the slurry.  Mix it into the sauce and stir until thickened. 

Remove cooked chicken from pan and add it to the sauce. Toss to coat well and keep tossing until glaze starts to form. This should take just a couple of minutes.  Remove the pan from the heat and let set 5 minutes to continue to thicken. Serve with brown rice. 

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