An easy, healthy, 8 ingredient, no deep fry version of that classic take out favorite: Chinese sweet and sour chicken
Course: Main Course
Keyword: better than takeout, dinner and chill, easy
1lbboneless skinless chicken thighscubed
Heat your oven to 450°F. Season the chicken with salt and pepper.
Place the chicken in a ziploc bag along with 1 tablespoon cornstarch. Shake well to coat and then place on an oiled rack on a foil lined baking sheet.
Bake for 20-30 minutes, until golden brown and crispy, flipping halfway.
When the chicken is almost done baking, make the sauce by whisk the remaining 1 tablespoon of cornstarch with 1/4 cup water. Whisk in the sugar, ketchup, vinegar, and soy sauce.
Add the sauce to a nonstick pan and bring to a boil. Once bubbling, turn the heat to low and add the vegetables. Cook until your desired doneness then remove from the heat (we keep the vegetables almost raw).
Add the cooked chicken to the sauce and toss until well coated. Enjoy served with rice!