baked-sweet-and-sour-chicken😎

Ingredients:

For the chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 1 cup cornstarch
• 2 large eggs, beaten
• Cooking spray

For the sweet and sour sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey or a sugar substitute (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the vegetable stir-fry (optional):

• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 cup pineapple chunks (fresh or canned)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken pieces with salt and pepper.
3. Dredge the chicken pieces in cornstarch, shaking off any excess, and then dip them into the beaten eggs.
4. Place the coated chicken pieces on a baking sheet lined with parchment paper, and lightly spray them with cooking spray.
5. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and crispy.
6. While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger. Bring to a simmer.
7. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan, stirring continuously until the sauce thickens.
8. If you’re making a vegetable stir-fry, sauté the bell pepper, onion, and pineapple chunks in a separate pan until they are tender-crisp.
9. Once the chicken is done baking, toss it in the sweet and sour sauce until well coated.
10. Serve the sweet and sour chicken over brown rice or cauliflower rice, and add the optional vegetable stir-fry on the side.

Remember to adjust ingredient quantities and check the specific SmartPoints values based on the products you use for accurate WW calculations.