Oven Baked Sweet and Sour Chicken Skewers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Simple to make these oven baked sweet-sour chicken and vegetable bites are a family favourite. Ingredients:
1 tablespoon ground cinnamon |
1 tablespoon ground cumin |
1 teaspoon fresh ground black pepper |
2/3 cup olive oil |
7/8 cup light soy sauce |
2 tablespoons brown sugar |
4 boneless skinless chicken breasts, cut into 1 1/2 in chunks |
1/2 pineapple, prepared and cut into 1in chunks |
1/2 red bell pepper, cut into 1in pieces |
1/2 green bell pepper, cut into 1in pieces |
1 small onion, cut into 8 wedges |
1 teaspoon sesame oil |
1 garlic clove, chopped |
1/2 inch gingerroot, grated |
2 tablespoons light soy sauce |
1 tablespoon white wine vinegar |
2 teaspoons rice vinegar |
2 tablespoons tomato ketchup |
2 tablespoons pineapple juice |
2 tablespoons brown sugar |
2 teaspoons clear honey |
1 tablespoon chili sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon cornstarch |
4 tablespoons water |
skewer |
Directions:
1. For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
2. Preheat the oven to 375°F Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin.
3. Bake for 15-20 minutes, turning the skewers once, halfway through cooking. Baste regularly with leftover marinade from the chicken.
4. For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds.
5. Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chili sauce and seasoning.
6. Mix the cornstarch and water together and stir into the sauce while still on the heat. Stir until thickened.
7. Serve warm with the chicken skewers.
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