Rigatoni with Chicken Thighs

Directions for: Sweet & Sour Baked Chicken

Ingredients

Sauce

cup soy sauce

cup tomato ketchup

3 Tbsp apricot jam, orange or ginger marmalade

2 Tbsp cider vinegar

1 clove garlic, minced

1 tsp fresh ginger, finely grated

Chicken

1 lb(s) boneless, skinless chicken thighs, diced

3 Tbsp cornstarch

1 egg, beaten

2 Tbsp vegetable oil

onion, diced

red bell pepper, diced

green pepper, diced

Directions

Sauce

1. Preheat the oven to 350F.

2. For the sauce, whisk all of the ingredients together until blended and set aside.

3. For the chicken, toss the chicken with the cornstarch until thoroughly coated, then toss with the egg. Heat a saut pan over high heat and add the oil. Add the chicken and saut for about 3 minutes, until browned. Add the sauce all at once and stir well to coat. Remove the pan from the heat and place in the oven (or transfer the chicken and sauce to an ovenproof baking dish) and bake uncovered for about 20 minutes, stirring occasionally. Add the onion and peppers halfway through cooking, stirring to coat with the sauce. Serve immediately.

Chicken

1. For the chicken, toss the chicken with the cornstarch until thoroughly coated, then toss with the egg. Heat a saut pan over high heat and add the oil. Add the chicken and saut for about 3 minutes, until browned. Add the sauce all at once and stir well to coat. Remove the pan from the heat and place in the oven (or transfer the chicken and sauce to an ovenproof baking dish) and bake uncovered for about 20 minutes, stirring occasionally. Add the onion and peppers halfway through cooking, stirring to coat with the sauce. Serve immediately.

Source and Credits

Courtesy of Anna Olson.

See more: Chicken, Asian, Main, Dinner, Quick and Easy