Baked Sweet and Sour Chicken: A Family-Favorite Recipe
Introduction:
Baked Sweet and Sour Chicken is a delectable dish that effortlessly combines sweet and tangy flavors, making it a crowd-pleaser for family dinners or entertaining guests. With minimal hands-on time and primarily baked in the oven, it’s a convenient option for busy households. Plus, it’s a fantastic way to utilize leftover chicken, reducing food waste.
Why You’ll Love This Recipe:
- Delicious Flavor Combination: The harmonious blend of sweet and sour flavors tantalizes the taste buds, ensuring everyone reaches for seconds.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels.
- Family-Friendly Activity: Involving kids in the cooking process fosters bonding and creates lasting memories in the kitchen.
Ingredients:
- 2 boneless, skinless chicken breasts, cut into cubes
- 1/3 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced pineapple
Instructions:
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Chicken: In a shallow bowl, combine cornstarch, garlic powder, salt, and pepper. Toss chicken cubes in the mixture until evenly coated.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook for 3-4 minutes, stirring occasionally, until lightly browned.
- Prepare Sauce: In a medium bowl, whisk together pineapple juice, ketchup, brown sugar, and apple cider vinegar until well combined.
- Assemble Dish: Place browned chicken cubes in a 9×13 inch baking dish. Pour the pineapple juice mixture over the chicken.
- Add Toppings: Sprinkle diced onion, bell pepper, and pineapple over the chicken in the baking dish.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Serve: Serve the baked sweet and sour chicken over cooked rice for a satisfying meal.
Tips for Success:
- For an extra-crispy texture, you can lightly coat the chicken cubes in breadcrumbs before baking.
- Customize the dish by adding your favorite vegetables, such as carrots, broccoli, or snap peas.
- Adjust the sweetness and tanginess of the sauce by varying the amounts of brown sugar and apple cider vinegar to suit your taste preferences.
FAQs:
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, boneless, skinless chicken thighs can be used as a tasty alternative to chicken breasts in this recipe.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the dish up until the baking step, cover it, and refrigerate it for up to 24 hours. When ready to serve, simply bake as directed.
Q: Is there a substitute for pineapple juice?
A: If you don’t have pineapple juice on hand, you can use orange juice or a combination of orange juice and lemon juice for a citrusy twist.
Q: Can I freeze leftovers?
A: Yes, leftover baked sweet and sour chicken can be stored in an airtight container in the freezer for up to 3 months. Reheat in the oven or microwave until heated through before serving.
Elevate your dinner repertoire with this irresistible Baked Sweet and Sour Chicken recipe that promises to delight taste buds and bring joy to the table. Enjoy the culinary adventure!