If you’re in the mood for Chinese food, but don’t want the calories, I have the perfect solution, my Baked Sweet and Sour Chicken! This is one of my favorite recipes in my Skinny Suppers Cookbook! I also teach you how to make this recipe on our YouTube Channel. It only takes about 10 minutes of prep before putting it into the oven to bake!
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 amazing restaurant quality recipe that you can make from home!
What you’ll need to make your own Baked Sweet and Sour Chicken at home
- chicken breasts
- olive oil
- pineapple chunks
- rice vinegar
- soy sauce
- red pepper flakes
- red & yellow bell peppers
- green onions
How do you make healthy sweet and sour chicken at home?
Baked Sweet and Sour Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ⅓ 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
- ⅛ teaspoon red pepper flakes
- 1 small onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 3 green onions thinly sliced
- 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.