This easy Sweet and Sour Chicken is made with battered chicken, bell peppers, onion, pineapple, and a quick and easy Sweet and Sour Sauce. It's simple and a meal the whole family will enjoy.
Coat chicken: Cut chicken breasts into 1-inch chunks and season with salt and pepper. Place the cornstarch in a large resealable bag; add the chicken pieces and toss to coat the chicken evenly.
Dip chicken:Heat the oil in a large skillet over high heat. In a shallow bowl, beat the eggs together. Dip chicken piecesin beaten eggs and place on hot skillet
Cook: Add chicken pieces to hot pan (may need to cook in batches) and cook for about one minute on each side, until golden and crispy, but not cooked through.
Bake: Add chicken to a large rimmed baking dish and bake at 400 degrees F for 12-15 minutes or until chicken is cooked through.
Veggies: Meanwhile, add the bell peppers and onion to the skillet and sauté for 2-3 minutes. Add pineapple.
Sauce: Mix the sauce ingredients together in a bowl then pour into the skillet with the veggies. Cook, stirring, until thickened.
Serve: Remove chicken from oven and pour sauce and veggies over the top. Toss to coat. Serve immediately with hot steamed white or brown rice.
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Notes
Nutritional label does not include rice.Make Ahead Instructions: Cut the chicken and chop veggies ahead of time, storing seperatly in the fridge. Make the sauce 1 to 2 days a head of time, stored in the fridge.Original recipe adapted from Mel's Kitchen Cafe