Baked Sweet and Sour Chicken with Quinoa Alida's Kitchen

Enjoy a delicious and healthier twist on sweet and sour chicken by baking it with nutritious quinoa. This recipe combines crispy baked chicken with a tangy sweet and sour sauce, pineapple, and bell peppers, served over fluffy quinoa.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1
• 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 cup cornstarch
• 3 eggs, beaten
• 1/4 cup vegetable oil
• 1 cup pineapple chunks, drained
• 1 bell pepper, diced
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Sesame seeds for garnish
• Green onions, chopped, for garnish

Instructions:

Warm the oven up to 190C 375F

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Add salt and pepper to the chicken pieces

Coat each piece of chicken evenly by dipping it in cornstarch and then in beaten eggs

Put the vegetable oil in a big skillet and heat it over medium-high heat

Fry the chicken until it turns golden brown

Take it out and set it aside

Put pineapple chunks and diced bell pepper in a bowl and mix them together

Mix the ketchup, soy sauce, rice vinegar, brown sugar, garlic powder, and ginger powder in a different bowl using a whisk

Put the cooked quinoa, fried chicken, pineapple-bell pepper mixture, and sauce mixture in a baking dish

Mix everything well so that it's all covered

Heat the oven and put the dish in it

Bake for 20 to 25 minutes, or until the chicken is done and the flavors blend

Before serving, top with chopped green onions and sesame seeds