YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a nutritious twist on a classic takeout favorite. Tender chicken breast pieces get a satisfying crunch from a light, crispy breadcrumb and cornstarch coating baked to perfection, then tossed in a tangy, sweet and sour sauce with vibrant bell peppers and pineapple chunks. This dish delivers a balance of savory, tangy, and slightly sweet flavors ideal for a well-rounded meal.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup Pineapple Chunks (82g)
1/2 cup Red Bell Pepper, sliced (75g)
1 tbsp Cornstarch (8g)
1 Egg White (33g)
1/4 cup Whole Wheat Bread Crumbs (30g)
1 tsp Rice Vinegar (5g)
1 tbsp Low-Sodium Soy Sauce (16g)
1 tsp Brown Sugar (4g)
PREPARATION
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces. In a bowl, gently mix the egg white with the chicken pieces until evenly coated.
Combine the cornstarch and whole wheat bread crumbs in a small bowl. Dredge each chicken piece in the crumb mixture to coat lightly.
Place the coated chicken pieces on the prepared baking sheet. Bake for 18-20 minutes or until the chicken is cooked through and lightly crisp on the outside, flipping halfway.
Meanwhile, in a small saucepan, combine the rice vinegar, low-sodium soy sauce, and brown sugar. Warm over medium heat, stirring until the sugar dissolves, then remove from heat.
In a separate bowl, mix the pineapple chunks with sliced red bell peppers. Drizzle half of the warm sweet and sour sauce over the fruit and vegetables.
Once the chicken is done, toss it in the remaining sweet and sour sauce. Serve the crispy chicken alongside the fruit and vegetable medley.
Enjoy your balanced, flavorful meal!