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Sweet & Sour Chicken | Allergy Friendly

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.