Baked Sweet-and-Sour Chicken
If you want to add more gluten free and dairy free recipes to your recipe box, Baked Sweet-and-Sour Chicken might be a recipe you should try. For $10.29 per serving, you get a main course that serves 4. One serving contains 1236 calories, 73g of protein, and 3g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up apricot preserves, balsamic vinegar, kosher salt, and a few other things to make it today. 11 person have tried and liked this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, you might also like recipes such as Baked Sweet and Sour Chicken, Baked Sweet and Sour Chicken, and Baked Sweet and Sour Chicken.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons orange marmalade or apricot preserves
2 teaspoons balsamic vinegar
1 1-inch piece ginger, peeled and finely grated
3 tablespoons ketchup
Kosher salt
2 teaspoons low-sodium soy sauce
3 teaspoons extra-virgin olive oil
1 bunch scallions, cut into 3-inch pieces
8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)
2 bell peppers (1 red, 1 yellow), quartered lengthwise
Equipment:
whisk
bowl
baking sheet
frying pan
kitchen thermometer
Cooking instruction summary:
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, 1 1/2 teaspoons olive oil and a pinch of salt. Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 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, about 4 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, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce. Photograph by Christopher Testani
Step by step:
Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce
1. Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl.
2. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
3. Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 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, about 4 minutes.
4. Place skin-side up on the baking sheet with the vegetables.
5. Brush the chicken with half of the remaining sweet-and-sour sauce.
6. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates.
7. Serve with rice and the remaining sauce.
8. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
