Baked Sweet and Sour Chicken with Veggies
Bursting with vibrant flavors and fresh ingredients, this Baked Sweet and Sour Chicken with Veggies recipe is a healthier, homemade take on a classic takeout favorite. Tender chunks of pan-seared chicken are oven-baked with colorful bell peppers, juicy pineapple, and a tangy, sticky sweet-and-sour sauce made from pantry staples like soy sauce, ketchup, and rice vinegar. This one-pan wonder not only delivers bold taste but also simplifies cleanup, making it perfect for weeknight dinners. Ready in just an hour, this mouthwatering dish pairs beautifully with fluffy cooked rice and is topped with optional sesame seeds and green onions for an extra pop of flavor and texture. It’s the ultimate crowd-pleaser, combining wholesome ingredients with unbeatable takeout-style appeal!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 0.5 cup cornstarch
- 2 large eggs
- 2 tablespoons vegetable oil (for pan-searing)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 1 cup pineapple chunks (fresh or canned)
- 3 tablespoons soy sauce
- 1 cup ketchup
- 0.5 cup rice vinegar
- 0.75 cup brown sugar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground ginger
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions (optional, for garnish)
- 4 cups cooked rice (for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cut chicken breasts into bite-sized cubes. Pat them dry with paper towels.
Place cornstarch in a shallow dish. In another bowl, whisk the eggs until well combined.
Dredge the chicken pieces in the cornstarch, shaking off excess, then dip them into the beaten eggs.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the coated chicken pieces on all sides until golden brown (about 2-3 minutes per side). They do not need to be fully cooked. Transfer the chicken to the prepared baking dish.
Dice the red bell pepper, green bell pepper, and onion into 1-inch chunks. Spread them evenly over the chicken in the baking dish, along with the pineapple chunks.
In a medium bowl, whisk together the soy sauce, ketchup, rice vinegar, brown sugar, garlic powder, and ground ginger to create the sweet and sour sauce.
Pour the sauce evenly over the chicken and vegetables in the baking dish.
Cover the dish with foil and bake for 20 minutes. Remove the foil, stir the mixture gently, and bake uncovered for another 15-20 minutes, or until the chicken is fully cooked through and the sauce has thickened.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with sesame seeds and sliced green onions, if desired.
Serve hot over freshly cooked rice and enjoy!
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 481.8 g | 175% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 186.5 g | ||
| Protein | 257.2 g | 514% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3652 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
