See all the color on this chicken skin? That’s the color of flavor, friends. This Baked Sweet and Sour Chicken is succulent AND healthful, thanks to some gorgeous bell peppers and scallions. Pause – have you ever roasted scallions? Let us tell you that something dreamy happens to them in the oven as they become unbelievably sweet and tender. Speaking of dreamy, we love chicken thighs and they are the juicy stars of this Asian-inspired dish. With only 542 calories per serving, 20 minutes prep time, and a price tag of about $10, your loved ones will thank you heartily for this new, rustic chicken dish that isn’t heavy.
Tips (unsponsored): Using the cheapest preserves you can find works just fine here. We love the “Gold Label” balsamic vinegar we find at Trader Joe’s because it is inexpensive and it doesn’t have that bitter aftertaste that most balsamic’s on the cheap side have. We suggest using Thai Jasmine or Basmati rice for this dish.
Have your kids help you make the sweet-and-sour-sauce. As you prepare and enjoy this dish with those you love, teach them a few things about the ingredients:
- Bell peppers offer important vitamins that help to keep you from getting sick, like vitamins C and E.
- Ginger can really help keep you from feeling too gassy (tee-hee-hee).
- Scallions help keep your blood from forming bad clots.
Since Sweet-and-Sour Chicken is usually served in Chinese restaurants, let’s learn a few things about China and it’s people:
- Just like taking math and science, Chinese kids also have classes about learning to be moral people.
- The Chinese love to play checkers and chess.
- Chinese kids usually go to school from 7:30-5:00 and have 2 hours for lunch.
Adapted slightly from: Baked Sweet-And-Sour Chicken
- 3 tablespoons ketchup
- 2 tablespoons orange marmalade or apricot preserves
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons balsamic vinegar
- 1 1 -inch piece ginger, peeled and finely grated
- Large pinch of cayenne pepper (optional)
- 2 bell peppers (1 red, 1 yellow), quartered lengthwise
- 2 bunches scallions, cut into 3-inch pieces
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 8 skin-on, bone-in chicken thighs (3 to 3¾ pounds)
- Cooked white rice, for serving (optional)
- Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1½ teaspoons olive oil and a pinch of salt.
- Heat the remaining 1½ teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with ½ teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, 4-8 minutes. Place skin-side up on the baking sheet with the vegetables.
- Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, start checking at 20 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.
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