Ingredients: |
Ingredients: 3 to 4 boneless, skinless chicken breasts, cut into bite sized pieces
Chicken Breading:
3 eggs
1/2 cup flour
1 1/3 cups cornstarch
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger powder
1/4 teaspoon onion powder
Sweet & Sour Sauce:
1/2 cup pineapple juice (from can of pineapple)
1 cup red wine vinegar
1 1/2 cups sugar
6 tablespoons ketchup
1 small onion, diced
2 tablespoons soy sauce
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ginger powder
Vegetables/Pineapple:
1 can (20 ounces) pineapple tidbits
1 green pepper, chopped
1 red pepper, chopped
1 cup carrots, sliced as THINLY as possible
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Directions: |
Directions:Place sauce ingredients in a medium/large saucepan. Stir, and bring to a boil. Reduce to a gentle simmer, and allow to simmer while you prepare the chicken and vegetables, stirring occasionally. (Note: The sauce will not thicken. Simmering is to soften the onions and blend flavors.)
Preheat oven to 350º. Lightly grease a 9 x 13" baking pan.
Whisk eggs together in a large bowl. Set aside. Add 1/2 cup flour to a large bag. Set aside. Whisk cornstarch, garlic powder, salt, pepper, ginger powder, and onion powder. Set aside.
Add chicken to eggs, and coat. Remove, allowing excess to drip off. Add to freezer bag with flour. Toss until evenly coated, and then discard extra flour.
Add cornstarch/spices to the chicken in the bag, and shake until evenly coated.
Over high heat, heat enough oil to generously cover the bottom of a large skillet, until hot and rippling. Add chicken, and cook 1 to 2 minutes per side or until browned but not cooked through. Transfer chicken to baking dish.
Add carrots, pineapple, and peppers to the sauce. Mix until well combined. Pour sauce over chicken, and stir until everything is evenly combined. Cook, uncovered, for 50 minutes, stirring occasionally.
Serve over rice. |
This recipe for BAKED SWEET & SOUR CHICKEN, PINEAPPLE, & PEPPERS is from