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Baked sweet & sour chicken

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Bake sweet & sour chicken

  • 1 tablespoon of margarine and 1 tablespoon of olive oil
  • 1/2 medium onion chopped 
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 whole carrot chopped
  • 3/4 cup ketchup
  • 1 cup pineapple juice
  • 2 tablespoons vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • Dash of cayenne pepper
  • 1 cup pineapple chunks
  • 2 raw chicken breasts

Heat margarine and olive oil in a skillet; add onion, peppers, and carrots sauteing 5 minutes over low-medium heat.  In a medium sized bowl, mix together, ketchup, pineapple juice, vinegar, sugar, soy, garlic salt, pepper, ginger, and cayenne.  Pour sauce into the onion/pepper/carrot mixture in saute pan cooking until it boils, stirring frequently.  Add pineapple chunks.  Cut raw chicken breasts into bite-sized chunks.  Add raw chicken to 13x9 baking dish.  Pour sauce/vegetable mixture over the chicken.  Bake at 400 covered with foil for 30 min.  Uncover and continue to bake about 5 minutes or until chicken is well done.  I serve with Jasmine rice.  I buy the Boil-in-a-bag jasmine rice that will cook in about 10 min.