Oven Baked Sweet and Sour Chicken Skewers
Ready In: 40 mins
Serves: 4
Ingredients
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 teaspoon fresh ground black pepper
- 2⁄3 cup olive oil
- 7⁄8 cup light soy sauce
- 2 tablespoons brown sugar
- 4 boneless skinless chicken breasts, cut into 1 1/2 in chunks
- 1⁄2 pineapple, prepared and cut into 1in chunks
- 1⁄2 red bell pepper, cut into 1in pieces
- 1⁄2 green bell pepper, cut into 1in pieces
- 1 small onion, cut into 8 wedges
For the Sweet and Sour Sauce
- 1 teaspoon sesame oil
- 1 garlic clove, chopped
- 1⁄2 inch gingerroot, grated
- 2 tablespoons light soy sauce
- 1 tablespoon white wine vinegar
- 2 teaspoons rice vinegar
- 2 tablespoons tomato ketchup
- 2 tablespoons pineapple juice
- 2 tablespoons brown sugar
- 2 teaspoons clear honey
- 1 tablespoon chili sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon cornstarch
- 4 tablespoons water
- skewer
Directions
- For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
- Preheat the oven to 375°F Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin.
- Bake for 15-20 minutes, turning the skewers once, halfway through cooking. Baste regularly with leftover marinade from the chicken.
- For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds.
- Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chili sauce and seasoning.
- Mix the cornstarch and water together and stir into the sauce while still on the heat. Stir until thickened.
- Serve warm with the chicken skewers.
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