Baked Sweet and Sour Chicken with Peppers and Pineapple

Delicious restaurant quality sweet and sour chicken that is baked to perfection! Author: Alyssa Rivers Recipe Type: Asian American

Prep time:
Cook time:
Serving size: 6
Calories per serving: 323
Ingredients:
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
1 (20-ounce) can pineapple chunks
1 green bell green bell pepper, chopped into large pieces
1 red bell red bell pepper, chopped into large pieces
1 large onion, chopped into large pieces
1 tablespoon cornstarch


Directions:
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

Source: therecipecritic.com