Ingredients
- Chicken breasts, boneless and skinless: 2 lbs, cut into 1-inch cubes
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Canola oil: 2 tablespoons
- Pineapple chunks, canned: 1 (20 ounce) can, drained
- Green bell pepper: 1, cut into 1-inch pieces
- Sweet and Sour Sauce: 1 (16 ounce) bottle
- Soy sauce: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the chicken, cornstarch, and flour. Toss to coat the chicken evenly.
- Step 3: Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. It does not need to be cooked through.
- Step 4: In the prepared baking dish, combine the browned chicken, pineapple chunks, green bell pepper, sweet and sour sauce, and soy sauce. Stir well to combine.
- Step 5: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven at 350°F (175°C) until warmed through, to prevent the chicken from becoming rubbery.
- Serve over fluffy white rice to soak up all that delicious sweet and sour sauce.
- To enhance the sauce, add a splash of rice vinegar for extra tanginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American