Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680g)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 cup pineapple chunks (fresh or canned)
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Preheat oven to 400°F (200°C). Cut chicken into bite-sized pieces.
- In a bowl, whisk eggs. In another bowl, mix cornstarch with a pinch of salt. Dip each chicken piece in egg, then coat with cornstarch.
- Place chicken on a parchment-lined baking sheet and bake for about 20 minutes until golden and crispy, flipping halfway through.
- While chicken bakes, combine soy sauce, brown sugar, ketchup, rice vinegar, and sesame oil in a saucepan over medium heat until bubbly.
- Add chopped bell peppers and pineapple chunks to the sauce; cook for another 5 minutes until softened slightly.
- Toss baked chicken with the sauce until evenly coated and serve immediately over rice or steamed veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 370
- Sugar: 20g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg