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Baked Sweet and Sour Chicken is the ultimate copycat takeout recipe!  Tender bits of chicken, fresh bell peppers, onions, and a perfect homemade sweet and sour sauce make this not only an easy meal to make but kid-friendly!

Baked Sweet and Sour Chicken

To keep the breading lightened up and give it that nice light texture using cornstarch is how you achieve that perfect texture at home. However, if you don’t happen to have cornstarch on hand, you can sub it out for flour.

This sweet and sour chicken recipe is an amazing restaurant-quality recipe that you can make from home!

I also teach you how to make this recipe on my YouTube Channel. It only takes about 10 minutes of prep before putting it into the oven to bake!

baked sweet and sour chicken served in a white bowl garnished with green onions

More Copycat Takeout Recipes

I love grabbing takeout on busy nights, but it is so heavy in fat and calories, I know it won’t be a healthy choice for my meal plan.  Instead of grabbing takeout, I now make one of these recipes.  They are not only delicious but absolutely guilt-free!  Below I have links to some of my favorite copycat recipes that are better than takeout! I even have a copycat for a popular snack cake!

 

Ingredients for Baked Sweet and Sour Chicken Recipe

  • chicken breasts
  • cornstarch
  • olive oil
  • pineapple chunks
  • ketchup
  • rice vinegar
  • soy sauce
  • garlic
  • stevia
  • red pepper flakes
  • onion
  • red & yellow bell peppers
  • green onions

overhead shot of bell peppers chopped on cutting board

How do you make healthy sweet and sour chicken at home?

  • Preheat the oven to 350° F. Coat an 11×7-inch baking dish with cooking spray.
  • Place the chicken and ⅓ cup of the cornstarch in a large resealable bag. Seal and shake the bag a few times to evenly coat the chicken.
  • In a wok or large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook the chicken until browned all over but not cooked through, 1 to 2 minutes, turning the chicken occasionally. Remove from the heat.
  • Drain the pineapple and reserve the juice for the sauce.
  • In a small bowl, whisk together the reserved pineapple juice, ketchup, rice vinegar, soy sauce, garlic, stevia, red pepper flakes, and remaining 2 teaspoons of the cornstarch.

  • Place the browned chicken pieces in the bottom of the prepared baking dish.
  • Add the pineapple chunks, onion, and red and yellow bell peppers. Pour the sauce evenly over the chicken and vegetables.

bell peppers and onions in dish pouring over sauce for baked sweet and sour chicken recipe

  • Cover the baking dish loosely with foil and bake until the sauce is bubbling and the chicken is cooked through about 45 minutes. Stir the chicken mixture and rotate the pan front to back halfway through the baking time to ensure that it cooks evenly.
  • Serve garnished with the green onions.

A white bowl of baked sweet and sour chicken with chopsticks holding a piece

Recipe
brooke griffin sweet and sour chicken
Recipe
5 from 1 vote
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Baked Sweet and Sour Chicken

Created by: Brooke Farmer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
4 servings
We can't wait for you to serve this Baked Sweet and Sour Chicken up to your family. It's a healthy and lighter version than what you would typically get at your favorite chinese restaurant and even recipes found online.

Ingredients
 

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • cup plus 2 teaspoons cornstarch
  • 2 tablespoon extra virgin olive oil
  • 1 8-ounce can juice-packed pineapple chucnks (I like Del Monte®)
  • ¼ cup Heinz® reduced-sugar ketchup
  • 2 tablespoons rice vinegar
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon stevia
  • teaspoon red pepper flakes
  • 1 small onion chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 3 green onions thinly sliced

Instructions

  • Preheat the oven to 350° F. Coat an 11x7-inch baking dish with cooking spray.
  • Place the chicken and ⅓ cup of the cornstarch in a large resealable bag. Seal and shake the bag a few times to evenly coat the chicken.
  • In a wok or large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook the chicken until browned all over but not cooked through, 1 to 2 minutes, turning the chicken occasionally. Remove from the heat.
  • Drain the pineapple and reserve the juice for the sauce.
  • In a small bowl, whisk together the reserved pineapple juice, ketchup, rice vinegar, soy sauce, garlic, stevia, red pepper flakes, and remaining 2 teaspoons of the cornstarch.
  • Place the browned chicken pieces in the bottom of the prepared baking dish. Add the pineapple chunks, onion, and red and yellow bell peppers. Pour the sauce evenly over the chicken and vegetables.
  • Cover the baking dish loosely with foil and bake until the sauce is bubbling and the chicken is cooked through, about 45 minutes. Stir the chicken mixture and rotate the pan front to back halfway through the baking time to ensure that it cooks evenly.
  • Serve garnished with the green onions.

Notes

SmartPoints: 7

Nutrition

Serving: 13/4 cups | Calories: 294kcal | Carbohydrates: 29g | Protein: 24g | Fat: 10g | Fiber: 3g | Sugar: 13g

did you make this recipe?

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Baked sweet and sour chicken in a white bowl on blue and white cloth napkin

 

Collage picture of baked sweet and sour chicken

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