Introduction: Welcome to a culinary adventure that combines the timeless flavors of sweet and sour with the convenience of a baked dish in our Baked Sweet and Sour Chicken recipe. This delectable dish features tender pieces of chicken coated in a crispy cornstarch crust, baked to perfection, and then smothered in a tangy sweet and sour sauce. Whether you’re seeking a comforting weeknight dinner or a crowd-pleasing meal for special occasions, this recipe is sure to satisfy your cravings with its delightful balance of flavors and textures.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup cornstarch
- 2 large eggs, beaten
- Cooking spray
For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey or a sugar substitute (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the vegetable stir-fry (optional):
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
Instructions:
- Preparation: Preheat your oven to 400°F (200°C). Season the chicken pieces with salt and pepper. Dredge the chicken pieces in cornstarch, shaking off any excess, and then dip them into the beaten eggs. Place the coated chicken pieces on a baking sheet lined with parchment paper, and lightly spray them with cooking spray.
- Baking the Chicken: Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and crispy.
- Making the Sweet and Sour Sauce: While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger. Bring to a simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan, stirring continuously until the sauce thickens.
- Preparing the Vegetable Stir-Fry (Optional): If you’re making a vegetable stir-fry, sauté the bell pepper, onion, and pineapple chunks in a separate pan until they are tender-crisp.
- Coating the Chicken: Once the chicken is done baking, toss it in the sweet and sour sauce until well coated.
- Serving Suggestions: Serve the sweet and sour chicken over brown rice or cauliflower rice, and add the optional vegetable stir-fry on the side.
- Adjustments: Remember to adjust ingredient quantities and check the specific SmartPoints values based on the products you use for accurate WW calculations.
Conclusion: In conclusion, our Baked Sweet and Sour Chicken recipe offers a delightful twist on a beloved classic, providing a healthier alternative to traditional fried versions without compromising on flavor. Whether enjoyed as a comforting family dinner or as part of a special gathering, this dish is sure to impress with its crispy texture, tangy sauce, and versatile serving options. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.
Introduction: Welcome to a culinary adventure that combines the timeless flavors of sweet and sour with the convenience of a baked dish in our Baked Sweet and Sour Chicken recipe. This delectable dish features tender pieces of chicken coated in a crispy cornstarch crust, baked to perfection, and then smothered in a tangy sweet and sour sauce. Whether you’re seeking a comforting weeknight dinner or a crowd-pleasing meal for special occasions, this recipe is sure to satisfy your cravings with its delightful balance of flavors and textures.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup cornstarch
- 2 large eggs, beaten
- Cooking spray
For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey or a sugar substitute (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the vegetable stir-fry (optional):
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
Instructions:
- Preparation: Preheat your oven to 400°F (200°C). Season the chicken pieces with salt and pepper. Dredge the chicken pieces in cornstarch, shaking off any excess, and then dip them into the beaten eggs. Place the coated chicken pieces on a baking sheet lined with parchment paper, and lightly spray them with cooking spray.
- Baking the Chicken: Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and crispy.
- Making the Sweet and Sour Sauce: While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger. Bring to a simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan, stirring continuously until the sauce thickens.
- Preparing the Vegetable Stir-Fry (Optional): If you’re making a vegetable stir-fry, sauté the bell pepper, onion, and pineapple chunks in a separate pan until they are tender-crisp.
- Coating the Chicken: Once the chicken is done baking, toss it in the sweet and sour sauce until well coated.
- Serving Suggestions: Serve the sweet and sour chicken over brown rice or cauliflower rice, and add the optional vegetable stir-fry on the side.
- Adjustments: Remember to adjust ingredient quantities and check the specific SmartPoints values based on the products you use for accurate WW calculations.
Conclusion: In conclusion, our Baked Sweet and Sour Chicken recipe offers a delightful twist on a beloved classic, providing a healthier alternative to traditional fried versions without compromising on flavor. Whether enjoyed as a comforting family dinner or as part of a special gathering, this dish is sure to impress with its crispy texture, tangy sauce, and versatile serving options. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.
baked-sweet-and-sour-chicken
baked-sweet-and-sour-chicken
Ingredients:
For the chicken:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 cup cornstarch
2 large eggs, beaten
Cooking spray
For the sweet and sour sauce:
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey or a sugar substitute (adjust to taste)
1 teaspoon garlic powder
1 teaspoon ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the vegetable stir-fry (optional):
1 bell pepper, cut into chunks
1 onion, cut into chunks
1 cup pineapple chunks (fresh or canned)
Instructions:
Preheat your oven to 400°F (200°C).
Season the chicken pieces with salt and pepper.
Dredge the chicken pieces in cornstarch, shaking off any excess, and then dip them into the beaten eggs.
Place the coated chicken pieces on a baking sheet lined with parchment paper, and lightly spray them with cooking spray.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and crispy.
While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger. Bring to a simmer.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan, stirring continuously until the sauce thickens.
If you’re making a vegetable stir-fry, sauté the bell pepper, onion, and pineapple chunks in a separate pan until they are tender-crisp.
Once the chicken is done baking, toss it in the sweet and sour sauce until well coated.
Serve the sweet and sour chicken over brown rice or cauliflower rice, and add the optional vegetable stir-fry on the side.
Remember to adjust ingredient quantities and check the specific SmartPoints values based on the products you use for accurate WW calculations.