A deliciously satisfying dish that combines savory and sweet flavors in a healthy way, bringing the beloved flavors of Chinese cuisine right to your dinner table without the guilt of frying.
Ingredients
Scale:
1.5 lbs chicken thighs, boneless and skinless, trimmed of excess fat
1 tablespoon olive oil or avocado oil
Salt and pepper, to taste
1 cup pineapple juice (preferably unsweetened)
1/2 cup apple cider vinegar
1/2 cup brown sugar (or coconut sugar)
1/4 cup soy sauce (gluten-free if needed)
1 tablespoon cornstarch
1 tablespoon water
1 cup bell peppers, diced (red, green, or yellow)
1 cup onion, diced
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, season the chicken thighs with olive oil, salt, and pepper. Let marinate for at least 15 minutes.
In a large oven-safe pan or skillet, heat over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side until golden brown.
In a separate bowl, whisk together pineapple juice, apple cider vinegar, brown sugar, and soy sauce until combined. In a small bowl, mix the cornstarch and water until smooth and stir into the sauce mixture.
Once the chicken is browned, remove it from the heat and add the diced bell peppers and onion on top. Pour the sweet and sour sauce over everything.
Transfer the pan to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the sauce is bubbling.
Remove the pan from the oven and let it rest for a few minutes before serving.
