It has been a year and half since I last posted. These two little nuggets might have something to do with that 🙂

In any case, I have always been looking for quick and easy dinner options. Now more than ever I am pressed for time, but still want to provide my family delicious dinners. So, I bring you the easiest homemade sweet and sour chicken on the block! Chances are you have all of these things just sitting around, too!

What you’ll need:

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil (or vegetable, even coconut works!)
• 1 cup granulated sugar (I have also tried this recipe with half the sugar and it tastes JUST fine)
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt
• ½ Green Pepper, sliced (optional)
• ½ Medium Onion, sliced (optional)
• ½ cup Pineapple, cubed (optional)

Now what do you do?

1. Preheat oven to 325 degrees.
2. Cut chicken breasts into 1” cubes (or whatever size you want!)  and season with salt and pepper.
3. Place cornstarch in a shallow bowl and beaten eggs in another.
4. Dip chicken into cornstarch then coat in egg mixture.
5. Heat oil in a large skillet over medium-high heat and cook chicken until just browned.
6. Place the chicken in a 9 x 13 greased baking dish.
7. In a mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken.
8. Bake for 1 hour, or until chicken is cooked.
9. Be sure to stir the chicken occasionally so the sauce is evenly distributed.

There you have it! Super easy, super delicious dinner that my toddler actually ate two full bites of before she started asking for ice cream! I gave her yogurt and said it was ice cream. She’s on to me…

It’s also great as leftovers, here’s a very fancy picture of it in my Tupperware at work 🙂