Baked Sweet and Sour Chicken
User Reviews
5
Baked Sweet and Sour Chicken
Description
This recipe calls for cutting chicken breasts or thighs into uniform pieces and coating them with cornstarch to promote a slight crispness and help thicken the sauce during baking. Onions and diced red and green bell peppers are mixed with the chicken in a greased baking dish. The sauce is whisked together from ketchup, apple cider vinegar, brown sugar, soy sauce, minced garlic, and ground or fresh ginger and poured evenly over the chicken and vegetables.
The dish bakes uncovered at 425°F for about 30 to 35 minutes with a stirring midway to ensure even cooking and sauce thickening. The sauce achieves a glossy, tangy coating that melds the sweetness of sugar and ketchup with the acidity of vinegar, balanced by soy sauce umami and garlic-ginger warmth. When served over hot cooked rice, it completes a flavorful, visually colorful meal.
Additional tips include seasoning to taste before serving, adding red pepper flakes for heat, and substituting ingredients like rice vinegar or fresh ginger based on preference. Pineapple additions introduce natural sweetness if desired. Adjust the baking to the size and temperature of the dish, ensuring chicken reaches a safe internal temperature. Garnish ideas include scallions, sesame seeds, or peanuts to add texture and flavor contrast.
Ingredients
- 1 ½ lbs. chicken breasts cut into 1 ½-inch pieces, or boneless, skinless chicken thighs
- 1 tablespoon cornstarch
- ½ cup onion diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic about 1 large clove, fresh, minced or pressed
- ½ teaspoon ground ginger (or 1 teaspoon grated fresh gingerroot)
- rice or cauliflower rice for a grain-free option, cooked, for serving
- green onions optional garnish, sliced green onions; chopped peanuts
- sesame seeds
- peanuts
Instructions
- Preheat oven to 425°F. Grease a 2-quart baking dish.
- Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
- Stir in onion and bell peppers.
- In a separate bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger. Pour sauce over chicken and vegetables; stir to combine.
- Bake, uncovered, for 25 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and the sauce has slightly thickened. If you find that your sauce is too thick when the chicken is done baking, you can add a splash of warm water (as necessary), and stir to thin.
- Serve over hot cooked rice, if desired. Garnish with sliced green onions, sesame seeds, and chopped peanuts.
Notes
- Taste and adjust salt and pepper before serving to balance flavors.
- Add crushed red pepper flakes or hot sauce if you want a spicy version.
- Rice vinegar can replace apple cider vinegar for a milder acidity.
- Fresh ginger adds brightness but can be substituted with ground ginger.
- Pineapple, freshly diced or canned, can be stirred in for added sweetness and texture; add in the last 5-10 minutes when using canned.
- A splash of orange juice or freshly grated orange zest brings a bright citrus note to the sauce.
- For smaller portions, cut ingredients in half and use a smaller baking dish; cooking time remains the same.
- Ensure chicken is fully cooked to 165°F for safety.
- If the sauce thickens too much, stir in warm water to reach desired consistency.
- Optional garnishes like sliced green onions, toasted sesame seeds, or peanuts enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 313kcal | 16% |
| Carbohydrates | 36.6g | 12% |
| Protein | 40.2g | 80% |
| Fat | 2.2g | 3% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 99mg | 33% |
| Sodium | 723.8mg | 30% |
| Fiber | 1.3g | 5% |
| Sugar | 15.8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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