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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken
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This Baked Sweet and Sour Chicken recipe offers a juicy, tangy, and flavorful meal that’s perfect for any weeknight. Featuring tender chicken glazed in a balanced sauce of pineapple, vinegar, brown sugar, and soy, it delivers classic sweet and sour taste without the need for frying, making it a healthier and fuss-free option the whole family will love.

Ingredients

Scale

Chicken and Vegetables

  • 4 skinless chicken thighs or breasts
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup pineapple chunks (fresh or canned)

Sweet and Sour Sauce

  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger

For Thickening and Preparing

  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch slurry)
  • 1 tbsp olive oil or vegetable oil (to grease baking dish)

Instructions

  1. Prepare the Marinade and Sauce: In a mixing bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, minced garlic, and grated ginger. In a separate small bowl, combine cornstarch with water until smooth to create the slurry for thickening the sauce later.
  2. Marinate the Chicken: Place the chicken pieces in a shallow dish or resealable bag. Pour half of the sauce mixture over the chicken and refrigerate for at least 30 minutes, up to 2 hours to allow flavors to develop.
  3. Preheat and Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive or vegetable oil to prevent sticking and help keep the chicken moist.
  4. Layer Ingredients in the Baking Dish: Arrange the marinated chicken pieces evenly in the baking dish. Scatter the chopped red and green bell peppers and pineapple chunks over the chicken.
  5. Bake and Baste: Bake the dish uncovered for 20 minutes. Then remove from the oven and spoon the reserved remaining sauce over the chicken and vegetables. Return to oven and bake for another 10-15 minutes or until the chicken is fully cooked and the sauce is thick and bubbling.
  6. Thicken the Sauce: If the sauce appears too thin after baking, transfer it to a small saucepan. Stir in the cornstarch slurry and cook over medium heat until the sauce thickens to a glossy consistency. Pour the thickened sauce back over the chicken before serving.

Notes

  • Use fresh pineapple for a brighter and fresher flavor compared to canned.
  • Don’t skip marinating the chicken to enhance juiciness and deepen flavor.
  • Monitor oven time closely to avoid drying out the chicken.
  • Slice bell peppers uniformly to ensure even cooking and texture balance.
  • Thicken the sauce on the stove separately so you can control consistency without drying out the chicken.

Nutrition

Keywords: baked sweet and sour chicken, healthy sweet and sour chicken, oven baked chicken recipe, gluten free chicken recipe, family dinner, easy chicken recipe

Find it online: https://cherrycooks.com/baked-sweet-and-sour-chicken/