Description
Sticky Sweet and Sour Chicken brings crispy, tangy perfection right to your dinner table, creating memories with each delicious bite. Homemade takeout never tasted so good when you discover this simple, crowd-pleasing recipe that beats restaurant versions hands down.
Ingredients
Scale
Proteins:
- 1 pound chicken breast
Primary Vegetables:
- 1 pineapple chunks
- 1 bell pepper
- 1 onion
Seasonings and Liquids:
- 1 cup sweet and sour sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- Heat your oven to precisely 375°F (190°C) for perfect cooking temperature.
- Sprinkle 1 pound of chicken breast pieces with ½ teaspoon salt and ¼ teaspoon pepper, then coat with 1 tablespoon olive oil.
- Transfer seasoned chicken to a ceramic or glass baking dish, spreading pieces in a single layer.
- Distribute 1 cup pineapple chunks, 1 chopped bell pepper, and 1 chopped onion evenly across the chicken.
- Drizzle 1 cup sweet and sour sauce and 2 tablespoons soy sauce directly over the chicken and vegetables.
- Gently mix all ingredients to ensure every piece gets thoroughly coated with sauce.
- Place the baking dish in the preheated oven and cook for exactly 25-30 minutes until chicken reaches 165°F internal temperature.
- Remove from oven and let the dish rest for 3-5 minutes to allow flavors to settle.
- Serve your aromatic chicken over steamed white rice or noodles for a complete meal.
Notes
- Use boneless, skinless chicken breasts for the most tender and even cooking results.
- Chop vegetables into similar-sized pieces to ensure they cook uniformly and look beautiful on the plate.
- For a lower-carb version, swap rice with cauliflower rice or serve over zucchini noodles to reduce calories.
- Let the chicken rest for 5 minutes after baking to help it retain moisture and make cutting easier.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg