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.

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 soy.

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!

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.

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.

Ingredients

Chicken

  • 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

Vegetables

  • 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

Rice

  • 4 cups white rice
  • 8 cups water

Instructions

Chicken

  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.

Vegetables

  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.

Rice

  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.

Recipe Notes

The Kikkoman sauce contains soy and wheat. 

Sweet & Sour Chicken | Allergy Friendly

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