This “dump” version of one of the most well-liked dishes at a Chinese restaurant is baked sweet and sour chicken cooked with pineapple and chicken thighs. For a lighter take on a classic without sacrificing flavour, bake everything in one dish instead of deep-frying it.
Materials:
3/4 pound chicken thighs without the skin or bones
A spoonful of cornflour
1/3 cup of chunky, bite-sized onions
Cut one-third of the green bell pepper into small pieces.
Cut one-third of the red bell pepper into small pieces.
One-third cup of small pineapple pieces
1/3 cup of ketchup
Rice vinegar with seasoning, two tablespoons
Brown sugar, two teaspoons, or to taste
Low-sodium soy sauce, 1 tbsp
One large garlic clove, chopped
Half a teaspoon of ginger paste (Gourmet GardenTM, for example)
One green onion, cut into slices, or as necessary (optional)
Instructions:
Step 1
Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius). Apply cooking spray or lightly butter a baking dish.
Step 2
After using a paper towel to pat dry, cut the chicken thighs into 1-inch pieces and add them to the casserole. Add the cornflour and stir to coat the chicken. Add pineapple, green and red bell peppers, and onions and stir.
Step 3
In a separate bowl, combine the ketchup, rice vinegar, brown sugar, soy sauce, ginger paste, and garlic; whisk to incorporate thoroughly, then add into the chicken mixture.
Step 4
Bake for 14 to 17 minutes, stirring halfway through, or until the chicken is no longer pink in the middle and the juices run clear. When placed close to the centre, an instant-read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius). Stir in a little water to thin out any thick sauce until it reaches the consistency you want.
Step 5
Serve after garnishing with slices of green onion.
The post Pineapple and Sweet and Sour Chicken Thighs Baked appeared first on Kepala Bergetar.
