Baked Sweet and Sour Chicken
This baked sweet and sour chicken is an easy weeknight dinner made with tender chicken pieces, bell pepper, and pineapple in a glossy homemade sweet and tangy sauce. It’s a simple takeout-style recipe baked in one pan and perfect for serving over rice.
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Serves: 4 servings
Ingredients
Chicken and Vegetables
- 1 lb boneless skinless chicken breast - cut into bite-size pieces
- 2 Tbsp cornstarch
- 1 Tbsp cooking oil
- 1 bell pepper - chopped
- 1 cup pineapple chunks - optional
Sweet and Sour Sauce
- ½ cup lemon juice - or pineapple juice
- ¼ cup brown sugar
- 3 Tbsp ketchup
- 2 Tbsp rice vinegar - or white vinegar
- 1 Tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F.
- Cut 1 lb chicken breast into bite-size pieces and toss with 2 Tbsp cornstarch until evenly coated.
- In a bowl, whisk together ½ cup pineapple juice, ¼ cup brown sugar, 3 Tbsp ketchup, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 tsp garlic powder, and 1 tsp cornstarch until smooth.
- Heat 1 Tbsp cooking oil in a large oven-safe skillet over medium-high heat. Add the coated chicken and sear for 30–60 seconds per side, just until lightly golden.
- Stir in 1 chopped bell pepper and 1 cup pineapple chunks (if using).
- Pour the sauce over the chicken and stir to coat evenly.
- Transfer skillet to the oven and bake for 25–30 minutes, stirring halfway through, until the sauce thickens and the chicken reaches 165°F internally.
- Serve over cooked white rice or noodles and garnish with green onions or sesame seeds if desired.
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Notes
- Cut chicken evenly so it cooks at the same rate.
- Do not skip the 1 tsp cornstarch in the sauce – it creates the glossy coating.
- Sear quickly to avoid drying out the chicken before baking.
- Stir halfway through baking so the sauce thickens evenly and coats the chicken.
- Add pineapple at the beginning of baking for softer texture, or at the end for brighter flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in a freezer-safe container.
- Reheat gently in a skillet or microwave, adding a splash of water if the sauce thickens too much.
Nutrition
Calories: 305kcal | Carbohydrates: 36g | Protein: 26g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 492mg | Potassium: 663mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1054IU | Vitamin C: 48mg | Calcium: 36mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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