Ingredients
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1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
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3 eggs
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½ cup all-purpose flour
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1⅓ cups cornstarch
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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¼ tsp ground ginger
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¼ tsp onion powder
For the Sauce:
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1 cup granulated sugar
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¾ cup apple cider vinegar
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½ cup ketchup
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1 tbsp soy sauce
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp ground ginger
For the Veggies:
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 cup chopped carrots
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1 (20 oz) can pineapple chunks, drained
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1 small onion, chopped
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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Prepare the chicken coating: In a bowl, whisk together flour, cornstarch, garlic powder, salt, pepper, ground ginger, and onion powder.
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Coat the chicken: Dip each chicken piece into the beaten eggs, then dredge in the flour mixture until well coated.
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Brown the chicken: In a large skillet over medium-high heat, add a thin layer of oil. Brown the chicken pieces on all sides until golden (they don’t need to be cooked through). Transfer browned chicken to the prepared baking dish.
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Add the veggies and pineapple: Evenly distribute the chopped bell peppers, carrots, onion, and pineapple chunks over the chicken in the baking dish.
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Make the sauce: In a medium bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, onion powder, and ground ginger until smooth.
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Combine and bake: Pour the sauce evenly over the chicken and vegetables. Bake uncovered for 50–60 minutes, stirring every 15–20 minutes to ensure even coating and cooking.
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Serve: Once the chicken is cooked through and the sauce has thickened, remove from oven. Serve hot over steamed rice or noodles.