YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a modern twist on a classic favorite with tender, crispy baked chicken coated in a light whole wheat crust, paired with a vibrant sweet and sour sauce loaded with chunks of pineapple and bell peppers. This dish delivers a perfect balance of tangy and sweet flavors, without compromising on nutrition.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Flour
2 Egg Whites
1/2 medium Red Bell Pepper
1/3 cup Pineapple Chunks
1/4 cup Pineapple Juice
1 tbsp Rice Vinegar
1 tbsp Honey
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized strips or pieces for even cooking.
In a shallow bowl, combine the whole wheat flour. In a separate bowl, lightly beat the egg whites.
Dip each piece of chicken first into the egg whites, then dredge in the whole wheat flour until evenly coated.
Place the coated chicken pieces on the prepared baking sheet. Lightly spray or drizzle a small amount of oil over the top if desired for extra crispiness.
Bake the chicken for 18-20 minutes, turning halfway through, until the exterior is crisp and the chicken is fully cooked.
While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple juice, rice vinegar, honey, pineapple chunks, and sliced red bell pepper. Let it simmer for 3-4 minutes until slightly thickened.
Once the chicken is done, drizzle the sweet and sour sauce over the crispy baked chicken or serve the sauce on the side for dipping.
Garnish with additional pineapple pieces or bell pepper strips if desired, and serve immediately.