Sweet & Sour Chicken | Allergy Friendly
Chinese New Year, Dinner, Holiday Recipes, Homeschool, Recipe

Baked Sweet & Sour Chicken

We have been making this recipe so much this year. It originally came about as I was looking for a recipe that I could make to incorporate into our homeschool curriculum as we were learning about China and the Chinese New Year.

Store Bought Sweet & Sour Sauce

We have used Kikkoman sauces for years, and feel very comfortable with their labeling in regard to peanut allergy. They make a sweet and sour sauce that is amazing, especially with this semi-homemade dish. It does have wheat and soy.

If you are allergic to wheat or soy use my homemade sauce – it’s delicious!


If you need to avoid wheat or gluten here’s a simple sweet and sour sauce you can make gluten free from scratch:

In a small pan over low heat, whisk together until thickens into a light sauce:

1/2 cup light brown sugar

1/2 cup apple cider vinegar

1/2 cup ketchup

1/2 cup pineapple juice

2 tablespoons gluten free soy sauce or coconut aminos

2 tablespoons minced garlic

2 tablespoons cornstarch

Use this recipe to create your own homemade sauce. Use in recipe immediately, or store in refrigerator for up to 5-7 days.

Chicken Tenderloin

I love to make it with chicken tenderloin instead of chicken breast, just because of the ease in cutting up into bite sized pieces. I just grab some kitchen shears, and cut each tenderloin. So easy peasy!

Don’t Forget the Veggies and Rice

I use simple veggies, and then a slow cooker to cook my white rice. You could alternately do it with brown rice or another carb. I bake them all the same way I do most of our meat and veggies, with a little drizzle of oil (I prefer grapeseed oil, but you could do vegetable or another oil), salt, and pepper.

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I add the sauce at the end and toss the already hot meat into it, stick it back in the oven for a handful of minutes, and bam! It’s basically amazing.

Sweet & Sour Chicken Bake

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Author Food Allergy P.I.



  • 1-2 lbs chicken tenderloin, cut into bite size pieces
  • 1 12 oz bottle or recipe of Sweet & Sour Sauce Kikkoman contains wheat & soy
  • oil, drizzled grapeseed, olive, vegetable or other oil of choice
  • pepper, to taste
  • coarse Kosher salt, to taste


  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 1 yellow onion, chopped into bites sizes pieces
  • 1 20 oz can pineapple chunks, drained
  • 1/2 cup oil, drizzled grapeseed, olive, vegetable or other oil of choice
  • pepper, to taste
  • coarse Kosher salt, to taste


  • 4 cups white rice
  • 8 cups water



  1. Spread bite sized chicken evenly on cookie sheet. Drizzle oil, and toss chicken. Sprinkle salt and pepper to desired flavoring. Bake at 400 for 25-30 minutes, until no longer pink inside. Once done baking, remove from oven, poor sauce evenly among chicken, and toss til well coated. Return to oven for 5-10 minutes.


  1. Spread vegetables evenly on cookie sheet. Drizzle with oil, and sprinkle with salt and pepper to desired flavor. Toss to and spread evenly again. Bake at 425 for 25-35 minutes, or until edges of veggies are crisp.


  1. Make rice in a rice cooker per instructions, or alternately bring 8 cups water to a boil. Add rice once boil is reached, and reduce heat to low. Add a tight fitting lid. Cook for 20 minutes. Remove pan from heat, and let the rice sit covered for additional 5 minutes. Avoid removing lid the entire time, and let the steam do its work! Remove the lid and fluff the rice.

Sweet & Sour Chicken | Allergy Friendly

3 thoughts on “Baked Sweet & Sour Chicken”

  1. I am going to try this recipe! It looks delicious! Being sensitive to dairy and gluten, I think this will be a recipe I will fall in love with!

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