I hate to always start a recipe blog with …. I love or I adore… but I really do love and adore sweet and sour chicken. Maybe next time I’ll pull out my thesaurus. If you are looking for or just wanna try a quick weeknight meal that will taste complex and leave them wondering if you cooked all day, then look no further!! This bakes all in one pan, and other than your rice, the pots and pan clean up is minimal! Yay, win win right?
Make sure you give this a try and let me know how you feel about it!! Find me on Instagram and send me a picture!! Would love to see yours!!
Now, onto the reason why you are here!!
1 to 1.5 pds boneless, skinless chicken breasts cut into cubes
Catalina salad dressing
apricot preserves1 diced onion
1 cup pineapple chunks
1 green pepper diced
1 to 2 tsp soy sauce
ground ginger to taste
cooked jasmine rice, for serving
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with nonstick cooking spray.
Cut the chicken breasts into cubes
. In a mixing bowl, combine salad dressing, preserves, onions, soy and ginger.
Add in chicken breasts and stir well.
Pour mixture into baking dish.
Bake, uncovered, for 25 minutes.
Take out and stir in drained pineapple and the green peppers.
Stir and cook for an additional 15 to 20 mins.
Serve over rice!
Watch me make it !!!
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