Baked Sweet and Sour Chicken, Pineapple Carrots and Bell Peppers requires around 45 minutes from start to finish. One serving contains 1307 calories, 74g of protein, and 31g of fat. For $4.67 per serving, you get a main course that serves 4. A mixture of onion, pineapple tidbits, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet. 198925 people have tried and liked this recipe. It is brought to you by Carlsbad Cravings. Several people really liked this Chinese dish. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. Users who liked this recipe also liked Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers, Sweet and Sour Chicken and Bell Peppers #pepperparty, and Slow Cooker Sweet and Sour Chicken with Pineapples and Bell Peppers.

Servings: 4

Ingredients:

Equipment:

Cooking instruction summary:

Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.Whisk eggs together in a large bowl, set aside. Add cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish.Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally.Serve over rice. Enjoy!

Step by step:

1. Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.

2. Whisk eggs together in a large bowl, set aside.

3. Add cup flour to a large freezer bag; set aside next to eggs.

4. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.

5. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour.

6. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling.

7. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet).

8. Transfer chicken to prepared 9x13 baking dish.

9. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined.

10. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally.

11. Serve over rice. Enjoy!

Nutrition Information: