Baked Sweet And Sour Chicken

Our Baked Sweet And Sour Chicken is a delicious dish, coated generously in a sticky sauce with a perfect sweet-sour balance. Rich in protein and and highly nutritious, this could easily be the new family favourite dish! The best part? This recipe can be blended for the puree stage and will taste just as yummy – perfect for our bariatric friends.

Ingredients

500g chicken thigh skinless fillets (cut into bite-sized pieces)
1/3 cup cornflour
1 teaspoon chicken salt
1 teaspoon garlic powder
3 tablespoons oil

Sweet And Sour Sauce

1 onion peeled and chopped
1 red capsicum chopped
2 scoops Tasteless Protein by Feel Good Protein
150 ml tomato sauce
1/3 cup cornflour
2-3 tablespoons of garlic minced
2 tablespoons rice wine vinegar
1 cup fresh pineapple cut into small pieces (or used canned in natural juice)
2 cups pineapple juice
1/2 cup Sugar Free Maple
2 tablespoons brown sugar (Optional)
Tobasco sauce (Optional)

Method

1. Preheat your oven to 190C (fan).

2. Take your chicken thigh fillets, trim off the excess fat and cut into bite-sized chunks. Add them to a baking tray.

3. Put the cornflour, chicken salt and garlic powder over the chicken and then mix it in.

4. Add oil before placing the tray into the oven. At this point, your chicken will look sticky and well-coated. Make sure that it is in one layer on the base of your baking tray so that it can get nice and crispy.

5. In a second baking dish, place your chopped onion and capsicum and then add the rest of the ingredients directly into the tray! Give it a good mix. Note – Use a medium or high-sided baking dish to accommodate the sauce later.

6. Place both trays into the oven and cook for 40 minutes. Note – Keep an eye on the sauce as this sometimes can come out 5 or 10 minutes before the chicken.

7. Once the chicken and the sauce are out of the oven, pour the sauce over the chicken tray. Enjoy your Baked Sweet And Sour Chicken!