Sweet Pepper Chicken

Name: Sweet Pepper Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 chicken breasts, 6-8 serving(s)
Ingredients: 6 -8 boneless skinless chicken breast halves; 2 tablespoons oil; 1/3 cup cornstarch; 2/3 cup sugar; 1/2 cup packed brown sugar; 1 teaspoon chicken bouillon granule; 1 (15 ounce) can pineapple chunks; 1 1/2 cups orange juice; 1/2 cup vinegar; 1/4 cup ketchup; 2 tablespoons soy sauce; 1/4 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/4 teaspoon pepper; 1 red sweet bell pepper, julienned

Submitted by weekend cooker

"a very tasty chicken recipe."

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photo by breezermom

Ready In:: 1hr 15mins
Ingredients:: 15
Yields:: 6-8 chicken breasts
Serves:: 6-8

ingredients

6 -8 boneless skinless chicken breast halves
2 tablespoons oil
¹⁄₃ cup cornstarch
²⁄₃ cup sugar
¹⁄₂ cup packed brown sugar
1 teaspoon chicken bouillon granule
1 (15 ounce) can pineapple chunks
1 ¹⁄₂ cups orange juice
¹⁄₂ cup vinegar
¹⁄₄ cup ketchup
2 tablespoons soy sauce
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon pepper
1 red sweet bell pepper, julienned

directions

In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish.
In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well.
Drain pineapple and reserve the juice.
To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well.
On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts.
Bake uncovered at 325 degrees for 45 minutes.
Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.

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Reviews

Oven-baked sweet and sour chicken! A little prep work and then just throw it in the oven, voila! I thought it was tangy without being too sweet. Made for 1-2-3 tag game, April 2009.

LucyS-D
This was good, but you have to really be in the mood for something sweet for a main course! Even my teenage son said he had to get something salty to compensate for all the sweet! I cut the chicken into 1 inch cubes and cut down on some of the cooking time. The sauce was really thick and sticky....it was great at adhering to the chicken. I think I will reduce the orange juice next time....I really seemed to taste that. I served it over basmati rice. Thanks for the recipe adventure!

breezermom
Excellent!!! As I made it, I thought, woah, lot of cornstarch, lot of vinegar..lot of SAUCE! BUT, it cooks down to a marvellous tangy sweet-sour sauce, the whole family LOVED it, and I've been told I WILL be making this again, ha ha!! You don't mention peppers in the ingredients, WC, so I first of all used one green pepper, and I diced, rather than julienned it, but I decided to add a second and was glad that I did, it nicely balanced out the pineapple and chicken.I actually cubed the chicken fillets, and allowed it all to cook slowly in a heavy skillet on top of the stove, while I microwaved white basmati rice to serve with it. So good...... Thanks for an excellent keeper!

Karen Elizabeth

RECIPE SUBMITTED BY

weekend cooker

United States

Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools. Rating System 5 stars- Outstanding (4 out 4 ) in family enjoyed. 4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. 3 stars - good, might consider an adjustment 2 stars- Okay- will make adjustment 1 star- debatable I will make again, would with right adjustment 0 stars - Will not attempt again.

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