YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a healthier twist on classic sweet and sour chicken with a crispy baked coating. Tender chicken breast is lightly coated in whole wheat breadcrumbs and baked to a golden finish, then tossed in a tangy homemade sweet and sour sauce featuring pineapple chunks and bell peppers. A satisfying dish that’s both vibrant in flavor and perfectly balanced for your nutritional goals.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1/4 cup Pineapple Chunks (drained)
1/2 cup Red Bell Pepper, sliced
1 Egg White
1 tbsp Low-Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Honey
1 tsp Fresh Grated Ginger
1 clove Garlic, minced
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces for faster, even cooking.
In a shallow bowl, combine the egg white with low-sodium soy sauce. In another bowl, add the whole wheat breadcrumbs.
Dip each chicken piece first into the egg white mixture, then coat evenly with breadcrumbs.
Place the coated chicken pieces on the prepared baking sheet, ensuring they are not touching.
Bake in the preheated oven for 15-18 minutes or until the chicken is cooked through and lightly golden.
Meanwhile, in a small saucepan, combine pineapple chunks, red bell pepper slices, rice vinegar, honey, grated ginger, and minced garlic. Bring to a simmer over medium heat and stir occasionally until the sauce thickens slightly, about 5 minutes.
Once the chicken is done, transfer it to a mixing bowl and toss gently with the sweet and sour sauce until well coated.
Serve immediately, garnished with extra pineapple or bell pepper if desired.