Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. boneless, skinless chicken breasts, cut into 1 ½-inch pieces ((or substitute with boneless skinless chicken thighs))
  • 1 tablespoon cornstarch
  • ½ cup diced onion
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon minced or pressed fresh garlic
  • ½ teaspoon ground ginger (or 1 teaspoon grated fresh gingerroot)
  • For serving: cooked rice ((or cauliflower rice for a grain-free option))
  • Optional garnish: sliced green onions; sesame seeds; chopped peanuts

Instruction

  • Preheat oven to 425°F. Grease a 2-quart baking dish.
  • Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
  • Stir in onion and bell peppers.
  • In a separate bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger. Pour sauce over chicken and vegetables; stir to combine.
  • Bake, uncovered, for 25 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and the sauce has slightly thickened. If you find that your sauce is too thick when the chicken is done baking, you can add a splash of warm water (as necessary), and stir to thin.
  • Serve over hot cooked rice, if desired. Garnish with sliced green onions, sesame seeds, and chopped peanuts.