YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet & Sour Chicken with Pineapple and Bell Peppers
Enjoy a vibrant, crispy baked chicken dish featuring tender chicken breast coated in a light whole-wheat panko and egg white batter, baked to crisp perfection and tossed in a tangy sweet & sour sauce with juicy pineapple and colorful bell peppers. This dish delivers a delightful mix of sweet, tangy, and savory flavors perfect for a wholesome meal.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Pineapple Chunks
1 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/4 cup Whole Wheat Panko Breadcrumbs
1 Egg White
1 tbsp Cornstarch
1 tbsp Rice Vinegar
1 tsp Low Sodium Soy Sauce
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
In a shallow dish, combine the egg white with the cornstarch to create a light batter.
Dip the chicken pieces into the batter, then coat them evenly with whole wheat panko breadcrumbs.
Arrange the coated chicken pieces on the prepared baking sheet and bake for 18-20 minutes, flipping halfway through until golden and crispy.
While the chicken is baking, chop the red bell pepper and yellow bell pepper into strips and combine with pineapple chunks in a bowl.
Prepare the sweet & sour sauce by mixing the rice vinegar and low sodium soy sauce with a small amount of the pineapple juice from the fruit, stirring to combine.
Once baked, toss the crispy chicken with the bell peppers, pineapple, and the sweet & sour sauce to evenly coat.
Serve immediately, enjoying the balance of tangy, sweet, and savory flavors.