Baked Sweet and Sour Chicken, Pineapple and Peppers

Ingredients

Chicken Breading

• 3-4 boneless skinless chicken breasts (1 1/2 pounds), cut in bite-size pieces)**
• 3 eggs
• 1/2 cup flour
• 1 1/3 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ginger powder
• 1/4 teaspoon onion powder

Sweet and Sour Sauce

• 1/2 cup pineapple juice from 20 oz. pineapple tidbits can listed below
• 1 cup red wine vinegar
• 1 1/2 cups sugar
• 1/4 cup + 2 tablespoons ketchup
• 1 small onion, diced
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ginger powder

Vegetables/Pineapple

• 1 20 oz. can pineapple tidbits in juice
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup carrots sliced as THINLY as possible (2-3 carrots)

Instructions 

• Add "Sweet and bitter Sauce" ingredients to a medium/large pan, stir and produce to a boil then cut back to a delicate simmer. permit to simmer whereas you prepare the chicken and dice the vegetables, stirring sometimes (turn off if longer than twenty minutes). Note, the sauce won't thicken, stewing is to melt the onions and mix flavors.

• heat kitchen appliance to 350 degrees and gently grease a 9x13 baking dish with non-stick cookery spray.

• Whisk eggs along in an exceedingly massive bowl, set aside. Add 1/2 cup flour to an oversized Deepfreeze bag; put aside next to eggs. Whisk starch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; put aside next to flour.

• Add chicken to eggs and coat, then take away, permitting excess to drip off, then boost Deepfreeze bag with flour. Toss till equally coated then discard any additional flour. Add cornstarch/spices to the chicken within the Deepfreeze bag and shake till equally coated.

• Over high heat, heat enough oil (any kind) to liberally cowl the lowest of an oversized frypan till hot and moving ridge. Add chicken and cook 1-2 minutes per aspect, or till brunet however not medium through. (You might have to cook in a pair of batches betting on size of your skillet). Transfer chicken to ready 9x13 baking dish.

• Add carrots pineapple and peppers to the sweet and sauce and blend till well combined. Pour sauce over chicken and stir till sauce/chicken/vegetables square measure equally combined. Cook, uncovered for fifty minutes or till sauce thickens, stirring sometimes.

• Serve over rice. Enjoy!