A simple, oven baked sweet and sour chicken recipe. To spice it up, add in some red pepper flakes, or serve with sriracha.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4-6 servings
Author Deborah Harroun
Ingredients
1tablespoonflour
2poundsbonelessskinless chicken breasts, cut into bite-sized chunks
1cupbrown sugar
1/2cupapple cider vinegar
2tablespoonsketchup
2tablespoonssoy sauce
2tablespoonscorn starch
2tablespoonswater
salt and pepper
ricefor serving
sliced green onionsfor garnish
Instructions
Heat oven to 350F.
Sprinkle the one tablespoon of flour in a large Reynolds Oven Bag.Shake the flour in the bag to distribute. Place the bag in a 9x13 pan. Add the chicken to the bag.
In a small bowl, whisk together the brown sugar, vinegar, ketchup, and soy sauce. In another small bowl, mix together the cornstarch and the water. Add the cornstarch mixture to the brown sugar mixture, season with salt and pepper, then pour over the chicken in the bag.
Close the bag with the tie, then turn the oven bag to coat the chicken with the sauce. Place back in the pan and cut six 1/2-inch slits in the top of the bag to allow the steam to escape.
Place the pan in the oven, allowing room for the bag to expand without touching the heating elements.
Bake for about 30 minutes, or until the chicken is cooked through. Serve over rice, garnished with green onions.