YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a twist on a classic takeout favorite with this baked version of sweet and sour chicken. Tender, juicy chicken breast is crisped to perfection and tossed in a tangy, homemade sweet and sour sauce with vibrant bell pepper, pineapple, and onion. This dish offers a well-balanced profile of protein, subtle sweetness, and vibrant acidity, making it a delightful, healthier alternative for any meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1/2 cup Pineapple Chunks
1/4 medium Yellow Onion
1 tbsp Low-Sodium Soy Sauce
1 tbsp Rice Vinegar
1 tsp Honey
1 tsp Cornstarch
1 tsp Olive Oil Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with half the olive oil spray, salt, and pepper if desired.
Place chicken pieces on the baking sheet and bake for 15-18 minutes until cooked through and lightly crispy.
While the chicken bakes, thinly slice the red bell pepper and quarter the yellow onion. Drain pineapple chunks if in heavy syrup.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and cornstarch until smooth.
Heat a non-stick skillet over medium heat and lightly spray with olive oil. Sauté the bell pepper and onion for 3-4 minutes, until they are slightly tender but still crisp.
Add the pineapple chunks and the prepared sauce to the skillet. Allow the sauce to simmer for 2 minutes until it thickens, stirring occasionally.
Once the chicken is done, combine it with the sautéed vegetables and pineapple in the skillet. Toss gently until the chicken is well coated with the sweet and sour sauce.
Serve immediately and enjoy your balanced, flavorful Crispy Baked Sweet and Sour Chicken.