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5 from 11 votes

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.
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 313kcal
Author Blair Lonergan


  • 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.


Serving: 1/4 of the recipe | Calories: 313kcal | Carbohydrates: 36.6g | Protein: 40.2g | Fat: 2.2g | Saturated Fat: 0.6g | Cholesterol: 99mg | Sodium: 723.8mg | Fiber: 1.3g | Sugar: 15.8g