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Baked Sweet and Sour Chicken
5 from 50 votes

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken combines tender chicken pieces coated lightly with cornstarch, baked alongside onions and colorful bell peppers, all coated in a tangy sauce of ketchup, apple cider vinegar, brown sugar, soy sauce, garlic, and ginger. The result is a balanced dish of sweet, sour, and savory flavors with a lightly thickened sauce, suitable for serving over rice and garnished with green onions, sesame seeds, and peanuts.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 313 kcal
Course: Dinner
Cuisine: Chinese

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

    Cup of Yum
  1. Preheat oven to 425°F. Grease a 2-quart baking dish.
  2. Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
  3. Stir in onion and bell peppers.
  4. In a separate bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger. Pour sauce over chicken and vegetables; stir to combine.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 313

% 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.