Baked Sticky Chicken
This Sticky Chicken recipe is sure to become your new favorite dinner! Tender chunks of chicken baked in a sweet and tangy pineapple glaze.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Juice of 1 8oz can Pineapple Chunks ((about 1/2 cup))
- 1/2 cup cane sugar
- 2 tablespoons soy sauce ((use tamari for gluten-free))
- 3 tablespoon organic ketchup
- 1 tablespoon red wine vinegar
- 1/2 tablespoon fresh ginger (grated)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- coconut oil for cooking ((or oil of choice))
- 1 1/2 pounds chicken breasts (cut into chunks)
- salt & pepper
- 2 eggs (beaten)
- 1 cup cornstarch
- 1/2 cup onion (diced)
- 1/2 of a green pepper (diced)
Instructions
- 1
Preheat the oven to 350F. In a glass measuring cup, mix together the ingredients for the sauce.
- 2
Season the chicken with salt and pepper. In a large skillet, heat 3 tablespoons of coconut oil over medium-high heat until hot and shimmering. Using tongs if desired, dip each piece of chicken in the cornstarch then the egg. Place in the hot oil and cook for about 1-2 minutes on each side until golden.
- 3
Transfer cooked chicken to a 9x13 baking dish. Repeat with all the remaining chicken. (You may have to lower the heat occasionally and add more coconut oil if needed.)
- 4
Add the onion and green pepper to the now empty skillet. Cook until softened, about 3-5 minutes. Sprinkle over top the chicken.
- 5
Pour the sauce over the chicken. Bake for 30-35 minutes, until chicken is cooked through and sauce is bubbly. Serve over steamed rice. Enjoy!