Baked Sweet And Sour Chicken With Veggies Recipes

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BAKED SWEET AND SOUR CHICKEN



Baked Sweet and Sour Chicken image

This is such an easy and delicious recipe I thought I would share it. I found this recipe on browneyedbaker.com.

Provided by B.A.B

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 boneless skinless chicken breasts (cut into chunks)
salt and pepper, to taste
1 cup cornstarch
2 eggs (slightly beaten)
1/4 cup canola oil or 1/4 cup vegetable oil
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

Steps:

  • Preheat oven to 325 degrees.
  • Season chicken with salt and pepper.
  • Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
  • Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
  • Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
  • Wisk together the sauce ingredients in a small bowl.
  • Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
  • Bake for 1 hour, turning the chicken every 15 minutes.

Nutrition Facts : Calories 549.3, Fat 18.4, SaturatedFat 2.3, Cholesterol 149.6, Sodium 561, Carbohydrate 71.5, Fiber 0.4, Sugar 41, Protein 22.9

BAKED SWEET AND SOUR CHICKEN WITH VEGGIES



Baked Sweet and Sour Chicken With Veggies image

Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.

Provided by Derf2440

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 onions, quartered
4 carrots
2 sweet green peppers
6 -10 skinless chicken thighs, (I used skinless legs)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons vegetable oil (I used olive oil)
1/2 cup orange juice
1/4 cup liquid honey
1/4 cup soy sauce (I used light)
1/4 cup tomato paste
1 tablespoon cornstarch
4 cloves garlic, smashed

Steps:

  • Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
  • Seed, core and cut green peppers into one inch chunks.
  • Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
  • In a large shallow dish,combine flour, salt and pepper.
  • Press chicken legs into flour mixture to coat all over.
  • In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
  • Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
  • Arrange on top of veggies in roaster.
  • Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
  • Pour over chicken and veggies.
  • Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.

BAKED SWEET-AND-SOUR CHICKEN



Baked Sweet-and-Sour Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons ketchup
2 tablespoons orange marmalade or apricot preserves
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar
One 1-inch piece ginger, peeled and finely grated
Large pinch of cayenne pepper (optional)
2 bell peppers (1 red, 1 yellow), quartered lengthwise and seeded
1 bunch scallions, cut into 3-inch pieces
3 teaspoons extra-virgin olive oil
Kosher salt
8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)
Cooked white rice, for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
  • Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
  • Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Nutrition Facts : Calories 542, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 168 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 47 grams

BAKED SWEET AND SOUR CHICKEN THIGHS



Baked Sweet and Sour Chicken Thighs image

A delicious sweet and sour sauce simply made with ketchup, sugar, vinegar, and soy sauce is baked into breading of fried chicken. Most often requested recipe of my family. Worth the effort every time. Serve over white rice.

Provided by ANGIENAP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 8

Number Of Ingredients 12

2 large eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
8 (5 ounce) bone-in chicken thighs
1 tablespoon vegetable oil, or as needed
1 pinch onion salt, or to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
1 ½ cups white sugar
1 cup white vinegar
½ cup ketchup
2 tablespoons soy sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
  • Dip chicken in egg, then coat in cornstarch mixture.
  • Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
  • Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
  • Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
  • Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 449.6 calories, Carbohydrate 56.4 g, Cholesterol 134 mg, Fat 13 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 1028 mg, Sugar 41 g

SHEET PAN SWEET AND SOUR CHICKEN



Sheet Pan Sweet and Sour Chicken image

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 17

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
  • Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  • Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  • Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  • Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  • Drizzle chicken, pineapple, and vegetables with sauce to serve.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g

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