Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Vegetable oil: 2 tablespoons
- Pineapple chunks: 1 (20 ounce) can, drained
- Green bell pepper: 1, cut into 1-inch pieces
- Sweet and Sour Sauce: 1 (12 ounce) bottle
- Soy sauce: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine cornstarch and flour. Toss the chicken pieces in the mixture until well coated.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. It doesn't need to be cooked through.
- Step 4: In the greased baking dish, arrange the browned chicken, pineapple chunks, and green bell pepper.
- Step 5: In a separate bowl, combine the sweet and sour sauce and soy sauce. Pour the sauce mixture over the chicken and vegetables in the baking dish.
- Step 6: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Serve hot with rice.
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 until warmed through, preventing the chicken from becoming rubbery.
- Serve this delightful dish over a bed of fluffy white rice to soak up all that delicious sauce.
- Don't overcrowd the skillet when browning the chicken; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American