This Dump-and-Bake Sweet and Sour Chicken is a lighter, healthier version of the Chinese restaurant classic. With just one dish and about 10 minutes of prep, it’s even easier than take-out!
Hey, friends! When I posted my recipe for Dump-and-Bake General Tso Chicken last winter, one of my kind readers asked if I had a similar dump-and-bake recipe for Sweet and Sour Chicken.
I thought that was a great idea, so I got to work in the kitchen and finally arrived at this incredibly delicious version!
How do you make Sweet and Sour Sauce for Chicken?
The key to a tasty Sweet and Sour Chicken is obviously the perfect sweet and sour sauce! It needs to be thick (not runny and watery like some slow cooker recipes), and it needs to have the perfect balance of sweetness and tang. You don’t want so much sweet that you feel like you’re eating candy, and you don’t want so much sour that it makes your mouth pucker.
It’s got to be juuuuuust right, and that’s exactly what we have here!
I’ve created an easy sauce that takes advantage of some basic pantry ingredients — so that you don’t have to make a trip to a specialty grocer!
The homemade Sweet and Sour Sauce for Chicken includes:
- apple cider vinegar
- brown sugar
- soy sauce
Once you’ve whisked together your sweet and sour sauce, your job is practically done! You just toss the sauce with some uncooked chicken and vegetables and pop it all in the oven.
There’s no need to stand over a skillet to stir-fry your meal, and there’s no need to spend money on Chinese carry-out! This is seriously one of the tastiest and easiest family dinners that you will find!
What should I serve with the Baked Sweet and Sour Chicken?
We love a side of white sticky rice — just like the Chinese restaurant serves! To get that same sticky rice texture, try using a rice cooker. It’s so simple to just flip a switch and have the perfect rice waiting for you a short while later. I can’t be trusted to babysit a simmering pot, so that little appliance has seen lots of use in our home!
If you want a lighter option, this Sweet and Sour Chicken is also delicious served over cauliflower rice. You can pick up a bag (or two) of frozen riced cauliflower in the freezer aisle at your grocery store. The freezer bags go in the microwave for a few minutes and you’ve got the perfect base for a healthy dinner!
Which option will you choose?
Are there any other favorite recipes that you’d like me to turn into easy, quick-prep dump-and-bake dinners? I’m always happy to accommodate another request, so please feel free to send them my way!
Dump-and-Bake Sweet and Sour Chicken
With just one dish and 10 minutes of prep, this Dump-and-Bake Sweet and Sour Chicken is an easier, healthier version of the Chinese restaurant classic.
- 1 ½ lbs. boneless, skinless chicken breasts cut into 1 ½-inch pieces
- 1 tablespoon cornstarch
- ½ cup diced onion
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- For serving: cooked rice (or cauliflower rice for a grain-free option)
- Optional garnish: sliced green onions; sesame seeds
- Preheat oven to 425 degrees F. Spray a medium baking dish with cooking spray (I have used both a deep 9-inch by 6-inch dish and an 11-inch by 7-inch dish, and both work well).
- Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
- Stir in onion and bell peppers.
- In a separate bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic and ginger. Pour sauce over chicken and vegetables; stir to combine.
Bake, uncovered, for 25 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has slightly thickened. If you find that your sauce is too thick when the chicken is done baking, you can add a splash of warm water (as necessary), and stir to thin.
- Serve over hot cooked rice, if desired. Garnish with sliced green onions and sesame seeds.
Cooking Just for Two? Cut the ingredients in half and prepare the Sweet and Sour Chicken in a 1-quart baking dish. The cooking instructions remain the same.
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