I haven't tried this recipe yet, but I do plan on making it soon. It sounds so good ...
I found this recipe on the Jamie Cooks it Up blog. This sounds like a sweet and sour chicken sort of recipe that is baked on sheet pans and served with cooked, white rice.
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1 (20-oz) can pineapple chunks
1 red onion
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
3 boneless skinless chicken breasts (about 1 1/2 pounds)
3-4 tbsp olive oil
garlic salt
lemon pepper
SAUCE:
1 cup pineapple juice
1/4 cup water
3/4 cup apple cider vinegar
2 tsp soy sauce
1 tsp chicken bouillon granules
1 cup sugar
1 tbsp brown sugar
2 tbsp cornstarch (see note at the bottom)*
1/2 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp lemon pepper
cooked white rice
Preheat oven to 400 degrees. Drain the juice from a 20 oz can of pineapple chunks into a glass measuring cup and set aside. Chop the onion, and bell peppers into uniform 1-2" chunks. Cut the chicken breasts into 1" chunks. Place the chicken, onion, bell peppers, and pineapple chunks into a large bowl. Drizzle 3-4 tbsp olive oil over all, and toss to coat. Sprinkle with garlic salt and lemon pepper and stir to combine.
Line two large baking sheets with parchment paper or foil and spread out the mixture evenly between the two pans.Bake 400 degrees for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Meanwhile, prepare the sauce. Take the reserved pineapple juice (you should have about 1 cup of juice, adding enough water to equal 1 cup if you are short on the juice) and add to it the 1/4 cup water, apple cider vinegar, soy sauce, chicken bouillon granules, sugar, brown sugar, cornstarch (see note)*, garlic powder, ground ginger, and lemon pepper. Whisk everything together to combine, making sure the cornstarch is completely dissolved. Pour the liquid into a saucepan and bring it to a boil over medium-high heat, stirring occasionally. Allow mixture to boil for 2 minutes.
Pour 1/3 cup of the sauce over the chicken and vegetables over each pan, leaving 1/3 cup remaining to drizzle over individual servings. Stir the sauce into the chicken and vegetable to coat all. Bake for an additional 10 minutes or until the sauce bubbles up and becomes nice and sticky. Serve in individual bowls over cooked white rice and drizzle remaining sauce on top.
*Note*
In the sauce recipe, my advice is to stir the cornstarch into the sugar and brown sugar so that the cornstarch does not clump up. It might be okay without doing this, but it is easy for cornstarch to clump up, and by mixing it into something else first, such as the sugars, this might be less likely to happen.
I found this recipe on the Jamie Cooks it Up blog. This sounds like a sweet and sour chicken sort of recipe that is baked on sheet pans and served with cooked, white rice.
1 (20-oz) can pineapple chunks
1 red onion
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
3 boneless skinless chicken breasts (about 1 1/2 pounds)
3-4 tbsp olive oil
garlic salt
lemon pepper
SAUCE:
1 cup pineapple juice
1/4 cup water
3/4 cup apple cider vinegar
2 tsp soy sauce
1 tsp chicken bouillon granules
1 cup sugar
1 tbsp brown sugar
2 tbsp cornstarch (see note at the bottom)*
1/2 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp lemon pepper
cooked white rice
Preheat oven to 400 degrees. Drain the juice from a 20 oz can of pineapple chunks into a glass measuring cup and set aside. Chop the onion, and bell peppers into uniform 1-2" chunks. Cut the chicken breasts into 1" chunks. Place the chicken, onion, bell peppers, and pineapple chunks into a large bowl. Drizzle 3-4 tbsp olive oil over all, and toss to coat. Sprinkle with garlic salt and lemon pepper and stir to combine.
Line two large baking sheets with parchment paper or foil and spread out the mixture evenly between the two pans.Bake 400 degrees for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Meanwhile, prepare the sauce. Take the reserved pineapple juice (you should have about 1 cup of juice, adding enough water to equal 1 cup if you are short on the juice) and add to it the 1/4 cup water, apple cider vinegar, soy sauce, chicken bouillon granules, sugar, brown sugar, cornstarch (see note)*, garlic powder, ground ginger, and lemon pepper. Whisk everything together to combine, making sure the cornstarch is completely dissolved. Pour the liquid into a saucepan and bring it to a boil over medium-high heat, stirring occasionally. Allow mixture to boil for 2 minutes.
Pour 1/3 cup of the sauce over the chicken and vegetables over each pan, leaving 1/3 cup remaining to drizzle over individual servings. Stir the sauce into the chicken and vegetable to coat all. Bake for an additional 10 minutes or until the sauce bubbles up and becomes nice and sticky. Serve in individual bowls over cooked white rice and drizzle remaining sauce on top.
*Note*
In the sauce recipe, my advice is to stir the cornstarch into the sugar and brown sugar so that the cornstarch does not clump up. It might be okay without doing this, but it is easy for cornstarch to clump up, and by mixing it into something else first, such as the sugars, this might be less likely to happen.
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