Ingredients
- 1 lb boneless skinless chicken breast
- ¼ cup cornstarch
- 1 ½ cups uncooked white rice - to serve with
Sauce:
- ¾ cup brown sugar
- ¼ cup tomato paste
- ½ cup lemon juice - or white vinegar
- 1 Tbsp soy sauce
- 1 tsp garlic powder
Instructions
- Add 1 ½ cups of uncooked rice to rice cooker. Cook according to package instructions. You can also cook on the stove.
- Preheat the oven to 350°F. Cut 1 lb chicken breast into small bite-size pieces.
- Add 1 lb of chopped chicken breast to a bowl along with ¼ cup cornstarch and toss together. Set aside.
- In a small bowl combine the sauce ingredients: ¾ cup brown sugar, ¼ cup tomato paste, ½ cup lemon juice, 1 Tbsp soy sauce and 1 tsp garlic powder. Mix everything together and set aside.
- Heat a frying pan (or oven-safe pot) with a bit of cooking oil on the stove. Once pan is hot, sear the chicken on each side for only 30 seconds. This is to help seal flavors in.
- Remove from heat. Pour the sauce over the chicken and mix together. Transfer to an oven-safe dish if needed. Bake for 35-45 minutes, or until chicken is fully cooked. Stir the chicken halfway through baking.
- Add cooked rice to a plate and top with the sweet and sour chicken. Optional toppings include green onion and sesame seeds. Serve and enjoy!
Nutrition Info
Calories: 282kcal | Carbohydrates: 38g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 574mg | Potassium: 626mg | Fiber: 1g | Sugar: 22g | Vitamin A: 284IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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