Prep 15 mins
Cook 1 hr
a very tasty chicken recipe.
- 6 -8 boneless skinless chicken breast halves
- 2 tablespoons oil
- 1⁄3 cup cornstarch
- 2⁄3 cup sugar
- 1⁄2 cup packed brown sugar
- 1 teaspoon chicken bouillon granule
- 1 (15 ounce) can pineapple chunks
- 1 1⁄2 cups orange juice
- 1⁄2 cup vinegar
- 1⁄4 cup ketchup
- 2 tablespoons soy sauce
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon pepper
- 1 red sweet bell pepper, julienned
- In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish.
- In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well.
- Drain pineapple and reserve the juice.
- To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well.
- On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts.
- Bake uncovered at 325 degrees for 45 minutes.
- Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.
Oven-baked sweet and sour chicken! A little prep work and then just throw it in the oven, voila! I thought it was tangy without being too sweet. Made for 1-2-3 tag game, April 2009.
This was good, but you have to really be in the mood for something sweet for a main course! Even my teenage son said he had to get something salty to compensate for all the sweet! I cut the chicken into 1 inch cubes and cut down on some of the cooking time. The sauce was really thick and sticky....it was great at adhering to the chicken. I think I will reduce the orange juice next time....I really seemed to taste that. I served it over basmati rice. Thanks for the recipe adventure!
Excellent!!! As I made it, I thought, woah, lot of cornstarch, lot of vinegar..lot of SAUCE! BUT, it cooks down to a marvellous tangy sweet-sour sauce, the whole family LOVED it, and I've been told I WILL be making this again, ha ha!! You don't mention peppers in the ingredients, WC, so I first of all used one green pepper, and I diced, rather than julienned it, but I decided to add a second and was glad that I did, it nicely balanced out the pineapple and chicken.I actually cubed the chicken fillets, and allowed it all to cook slowly in a heavy skillet on top of the stove, while I microwaved white basmati rice to serve with it. So good...... Thanks for an excellent keeper!