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Instructions:
Preheat oven 325°F (160°C). Cutting chicken breasts to bite-sized pieces. Season well with salt and pepper.
In a bowl, place the cornstarch. In another, lightly beaten eggs. Dip each piece of chicken in the cornstarch, then in egg. (Yes, yes, in that order)
In a saucepan, heat the canola oil over medium high heat and cook the chicken until lightly browned.
Transfering chicken to greased 9 by 13 Pyrex baking dish. In a medium bowl, combine the pineapple juice, brown sugar, soy sauce, garlic and cornstarch.
Mix well. Adding peppers & pineapple chunk. Pour over the chicken in the Pyrex dish. Bake for 1 hour, stirring gently every 15 min.
Enjoy your lunch!
Nutrition Information:
Calories: 450 kcal | Protein: 30g | Carbohydrates: 55g | Dietary Fiber: 1g | Sugars: 36g
Fat: About 12g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 950mg
Frequently Asked Questions:
Can I use boneless chicken thighs instead of chicken breasts?
Yes, you can use boneless chicken thighs instead of chicken breasts.
They will work well in this recipe and can provide a slightly different texture and flavor to the dish.
Can I use a slow cooker instead of the oven for this recipe?
Yes, you can adapt this recipe for a slow cooker.
After browning the chicken, transfer it along with the sauce and other ingredients to the slow cooker.
Cook on low for 4-6 hours or until the chicken is fully cooked and tender.
Can I substitute the canola oil with another oil?
Yes, you can use other cooking oils such as vegetable oil or olive oil instead of canola oil.
The choice of oil may slightly alter the flavor of the dish.
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