Baked Sweet and Sour Chicken
A comforting and nostalgic dish featuring juicy chicken pieces coated in a sweet and tangy sauce, complemented by vibrant bell peppers.
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts Can substitute with boneless thighs for richer flavor.
- 1 red bell pepper Bell Peppers Fresh and vibrant; can swap for other veggies.
- 1 green bell pepper Bell Peppers
- ½ cup Soy Sauce Low-sodium variations work well too.
- ½ cup Brown Sugar Coconut sugar is a lovely alternative.
- ¼ cup Rice Vinegar White vinegar can replace it if needed.
- 2 tbsp Cornstarch Thickens the sauce beautifully.
- 2 cloves Garlic, minced Garlic powder could serve in a pinch.
- Green Onions (for garnish) Optional, but highly recommended!
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you prepare the chicken.
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and minced garlic until smooth.
- Cut the chicken breasts into bite-sized pieces.
- Place the chicken in a large mixing bowl, pour the sweet and sour sauce over it, and toss until well-coated.
- Fold in the sliced bell peppers.
- Pour everything into a greased 9×13 inch baking pan, spreading it out evenly.
Cooking
- Bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.
- Remove from the oven and sprinkle with chopped green onions before serving.
Notes
For additional flavor: Add pineapple chunks for a tropical twist, red pepper flakes for heat, or substitute chicken with tofu or chickpeas for a vegetarian version.