Sweet and Sour Chicken

Carlsbad Cravings!! Baked Sweet and Sour Chicken

This recipe is actually suppose to be baked, but when cooking for 30-50 it’s just easier to just do it in a big pot. I will share the original recipe with the notes of what I do or did.

Chicken

• 3-4 chicken breasts (cooked in an instant pot)

Sweet and Sour Sauce

• 1 1/2 cups granulated sugar (may sub half honey)

• 1 cup red wine vinegar

• 1/2 cup pineapple juice (from 20 oz. can pineapple tidbits listed below)

• 1/3 cup ketchup

• 2 tablespoons reduced-sodium soy sauce

• 1 small yellow onion, diced

• 4 garlic cloves, minced

• 1 teaspoon salt

• 1/2 tsp EACH red pepper flakes, ground ginger

Vegetables/Pineapple

• 1 20 oz. can pineapple tidbits in juice (actually found can pineapple!

• 1 green bell pepper, 1-inch chop

• 1 red bell pepper, 1-inch chop

• 1 cup carrots chopped (2-3 carrots)

Instructions

• Sweet and Sour Sauce: Add the "Sweet and Sour Sauce" ingredients to a medium/large saucepan. Bring to a boil, then reduce to a gentle simmer while you prepare the chicken and chop the vegetables, stirring occasionally (turn off if it takes longer than 20 minutes). Note: The sauce will not thicken; simmering is to soften the onions and blend flavors.

• Preheat the oven to 350°F and lightly grease a 9×13 baking dish with non-stick cooking spray.

I cook the chicken breasts in an Instant Pot and then shred it.

• Assemble: Add the carrots, pineapple, peppers and sweet and sour sauce. Stir until sauce/chicken/vegetables are evenly combined.

• Bake: Bake at 350°F, uncovered, for 45-50 minutes, or until the sauce thickens, stirring occasionally. Serve over rice. Enjoy!