Delicious sweet and sour dish, using whole chicken thighs and with vegetables cooked right along with it. If you plan on serving with rice, you may wish to double the sauce, so there's lots.
1/2cuppineapple juice, (or orange juice, chicken stock or water)
1teaspooncornstarch
1largecarrot, sliced
handfulfresh or frozen green beans
1/2smallonion, sliced
1/2teaspoonred bell pepper, diced (or 1/2 tsp. Sambal Oelek for a little heat or 1/2 a thai red pepper, finely diced for lots of heat!)
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Instructions
Preheat oven 375 F. (regular bake option/not fan assisted)
Heat a bit of oil in a frying pan over medium-high heat. Cook chicken until golden brown on both sides, about 4-5 minutes per side. Remove chicken to a baking sheet and place in preheated oven for 20 minutes.
Meanwhile, clean out the frying pan and bring an inch or so of salted water to a boil over high heat. Add the beans and carrots and cook until just tender. Drain and set aside. While vegetables are cooking, mix together all the sauce ingredients in a small bowl and set aside. (*Alternately, you could cook the vegetables in a covered bowl in the microwave, if you prefer).
Heat a bit of oil over medium heat in the frying pan. Add the onion and red pepper and cook, stirring, until just softened. Add the sauce, vegetables and cooked chicken to the pan. Allow to simmer, stirring regularly, until sauce thickens.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!