Loaded Up Sweet Sour Chicken with Brown Rice Lite Bleu
Indulge in the perfect balance of sweet, tangy, and savory with this Loaded Up Sweet Sour Chicken with Brown Rice Lite Bleu recipe. Tender, golden-brown chicken is pan-fried and baked in a luscious homemade sweet-and-sour sauce, made with vibrant notes of brown sugar, rice vinegar, and a hint of soy. Paired with a wholesome medley of fluffy brown rice, sautéed bell peppers, and juicy pineapple chunks, this dish takes a tropical twist while maintaining comforting, hearty appeal. The pièce de résistance? A sprinkle of crumbled Bleu cheese, green onions, and optional sesame seeds, delivering an irresistible creamy, salty finish. Quick to prepare and easy to customize, this dish is perfect for weeknight dinners or impressing guests with its vibrant flavors and textures. Whether you're seeking a healthier spin on an Asian-inspired classic or simply craving a loaded, flavor-packed meal, this crowd-pleaser is sure to shine!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 0.5 cup Cornstarch
- 2 large Eggs
- 0.25 cup Vegetable oil
- 0.5 cup Brown sugar
- 0.25 cup Ketchup
- 0.33 cup Rice vinegar
- 2 tbsp Soy sauce
- 1 tsp Garlic powder
- 4 cups Cooked brown rice
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 0.25 cup Crumbled Bleu cheese
- 3 stalks Green onions, sliced
- 1 tbsp Sesame seeds (optional)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Set up a dredging station: Place the cornstarch in one shallow bowl and beat the eggs in another shallow bowl.
Coat each piece of chicken first in cornstarch, then dip into the beaten egg, ensuring it's fully coated.
Heat the vegetable oil in a large skillet over medium heat. Pan-fry the chicken pieces in batches until golden brown and cooked through, about 3 minutes per side. Remove chicken and set aside on a plate lined with paper towels.
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the brown sugar, ketchup, rice vinegar, soy sauce, and garlic powder. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 3-5 minutes until the sauce slightly thickens.
Place the cooked chicken into a large baking dish. Pour the sweet-and-sour sauce over the chicken, tossing to coat evenly.
Bake the chicken in the preheated oven for 15 minutes to allow the sauce to adhere and deepen in flavor.
While the chicken bakes, sauté the diced green and red bell peppers in a skillet over medium heat until softened, about 5 minutes.
In a large bowl, combine the cooked brown rice with the sautéed bell peppers and pineapple chunks (if using fresh pineapple, sauté it briefly for 1-2 minutes to enhance its sweetness).
Remove the chicken from the oven and toss it once more to ensure the sauce coats every piece.
To assemble, portion the brown rice mixture onto plates, then top with the sweet-and-sour chicken.
Garnish each plate with a sprinkle of crumbled Bleu cheese, sliced green onions, and sesame seeds (if using).
Serve warm and enjoy this Loaded Up Sweet Sour Chicken with Brown Rice Lite Bleu!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 44.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 914 mg | 19% | |
*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.
