Baked Sweet and Sour Chicken |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I modified this from a recipe I found on another recipe site. It is one of my favorite quick and easy weeknight meals. This tastes a little bit better to me when made with butter, but I've also made it with olive oil to make it a little bit more heart healthy. Ingredients:
1/4 cup butter or 1/4 cup olive oil |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped carrot |
3/4 cup ketchup |
1 (20 ounce) can pineapple chunks (drain and reserve the juice) |
2 tablespoons vinegar |
1/4 cup brown sugar |
1 tablespoon soy sauce |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1 teaspoon minced ginger |
1/4 teaspoon cayenne pepper, to taste |
4 -6 boneless skinless chicken breasts |
Directions:
1. Preheat oven to 400 degrees.
2. In large skillet heat butter or oil.
3. Add onion, green pepper and carrots and cook 5 minutes, stirring constantly.
4. Stir in ketchup, pineapple juice, vinegar, brown sugar, soy sauce, garlic salt, pepper, and ginger.
5. Stir constantly until mixture boils.
6. Add pineapple.
7. Arrange chicken breasts in large casserole dish.
8. Pour sauce over all.
9. Bake covered 20 minutes.
10. Uncover and bake additional 20 minutes or until chicken tests done.
11. Serve over rice.
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