Baked Sweet and Sour Chicken **Cook Time**
Grease a 9x13 baking dish. Set up a coating station for the chicken with 3 bowls. In the first bowl add ½ C. Flour, 2nd bowl whisk in 2 eggs, in the 3rd bowl add the cornstarch seasoning mix in the container. Dredge chicken pieces in each bowl in that order. You can dice your chicken if you would like smaller, bite size pieces. Add a thin layer of oil to a skillet on medium high heat. Fry the chicken pieces for 1-2 minutes per side, until browned but not cooked through. Remove and place in the baking dish. In a large bowl toss all the veggies, the pineapple, with juice, and the sauce together. Stir well. Pour over the chicken in the baking dish. Bake at 350, uncovered, for 45-50 minutes and the sauce is thickened. Stirring occasionally. Serve over steamed rice.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
Calories
680
% Daily Value*
Total Fat 9g .......... 12%
Saturated Fat 2g .......... 10%
Trans Fat 0g
Cholesterol 95mg .......... 32%
Sodium 980mg .......... 43%
Total Carbohydrate 112g .......... 41%
Dietary Fiber 5g .......... 18%
Total Sugars 32g
Includes 22g Added Sugars .......... 44%
Protein 36g
Vitamin D 0mcg .......... 0%
Calcium 60mg .......... 4%
Iron 4.2mg .......... 25%
Potassium 720mg .......... 15%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients (FDA-Compliant)
Chicken, cooked rice, pineapple tidbits (pineapple, pineapple juice), vegetables (red bell pepper, carrots, onion), sauce [red wine vinegar, sugar, ketchup (tomato concentrate, vinegar, salt, spices), pineapple juice, gluten-free soy sauce (water, soybeans, salt), salt, red pepper flakes, ground ginger], cornstarch, garlic, garlic powder, onion powder, black pepper, ground ginger.
Allergen Statement
Contains: Soy