Crispy Baked Sweet & Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet & Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken

Enjoy a healthier twist on the classic sweet and sour chicken. Tender chicken breast is lightly coated in a minimal cornstarch and egg white mixture, then baked to a crispy finish. Topped with a vibrant, homemade sweet and sour sauce featuring pineapple chunks, red bell pepper, and onion, this dish delivers a delightful balance of tangy and sweet flavors with a satisfying crunch.

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NUTRITION

438kcal
Protein
40.2g
Fat
4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

30g Cornstarch

1 Egg White (30g)

1/2 cup Pineapple Chunks (82g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 Tbsp Low-Sugar Ketchup (30g)

1 Tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 clove Minced Garlic (3g)

1/2 tsp Grated Ginger (1g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces.

  • 3

    In a bowl, toss the chicken pieces with cornstarch until evenly coated. Then add the egg white and mix to form a light coating.

  • 4

    Arrange the chicken pieces on the prepared baking sheet in a single layer.

  • 5

    Bake the chicken for 15-20 minutes or until cooked through and lightly crispy, turning halfway through for even baking.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, red bell pepper, onion, low-sugar ketchup, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a light simmer over medium heat for about 5-6 minutes until the flavors meld.

  • 7

    Once the chicken is baked, transfer it to a serving bowl and drizzle the warm sweet and sour sauce over the top. Toss gently to coat all pieces.

  • 8

    Serve immediately and enjoy your crispy, flavorful meal.

Crispy Baked Sweet & Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet & Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken

Enjoy a healthier twist on the classic sweet and sour chicken. Tender chicken breast is lightly coated in a minimal cornstarch and egg white mixture, then baked to a crispy finish. Topped with a vibrant, homemade sweet and sour sauce featuring pineapple chunks, red bell pepper, and onion, this dish delivers a delightful balance of tangy and sweet flavors with a satisfying crunch.

NUTRITION

438kcal
Protein
40.2g
Fat
4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

30g Cornstarch

1 Egg White (30g)

1/2 cup Pineapple Chunks (82g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 Tbsp Low-Sugar Ketchup (30g)

1 Tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 clove Minced Garlic (3g)

1/2 tsp Grated Ginger (1g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces.

  • 3

    In a bowl, toss the chicken pieces with cornstarch until evenly coated. Then add the egg white and mix to form a light coating.

  • 4

    Arrange the chicken pieces on the prepared baking sheet in a single layer.

  • 5

    Bake the chicken for 15-20 minutes or until cooked through and lightly crispy, turning halfway through for even baking.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, red bell pepper, onion, low-sugar ketchup, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a light simmer over medium heat for about 5-6 minutes until the flavors meld.

  • 7

    Once the chicken is baked, transfer it to a serving bowl and drizzle the warm sweet and sour sauce over the top. Toss gently to coat all pieces.

  • 8

    Serve immediately and enjoy your crispy, flavorful meal.