Sweet and Sour Chicken Tray Bake (gluten-free)

Hey Foodie Friends!
This Asian-Inspired Tray Bake is one of my personal favourites. It's slightly sticky, slightly sweet and slightly sour, and just a little bit of everything all in one.
The Challenge!
Finding gluten-free options for sweet and sour chicken at restaurants can be quite a challenge, so I decided to create a solution for us to savor. Not only does this homemade version provide a gluten-free alternative, but it's also a healthier and more flavorful option compared to takeout. By opting for baking instead of frying, the unique flavors of the dish really shine through.
While it might not stick to tradition, this sweet and sour chicken is undeniably delicious, making it a fantastic choice for families, health-conscious individuals, and those in need of a quick dinner fix. Its unconventional approach doesn't compromise on taste, but it still tastes delicious and has something for everyone to enjoy.
Grab the recipe below 👇🏼👇🏼👇🏼 #glutenfreerecipes #sweetandsourrecipe #chickenrecipe
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Recipe:
Sweet and Sour Chicken Tray Bake, gluten-free
Serves 4
Prep 10
Cook 20
INGREDIENTS
Chicken and Vegetables:
4 large (6 small) chicken thigh fillets, diced into 4cm cubed
1 large brown onion, diced into large chunks
1 red capsicum, diced into large chunks
1 broccoli, cut into florets
4 baby Bok choy, sliced in half
430g can pineapple chunks in juice, drained (juice kept for sauce)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
Sweet and Sour Sauce:
160ml (2/3 cup) pineapple juice from canned pineapple
2 tablespoons Tamari Soy Sauce
2 tablespoons apple cider vinegar
2 heaped tablespoons of honey
1 tablespoon tomato paste
1 tablespoon arrowroot starch or corn flour
Garnish:
Sesame seeds
Green onions, thinly sliced
Optional to serve with:
Stovetop Rice
Quinoa
Cauliflower Rice
Vermicelli Noodles
On it's own
INSTRUCTIONS
1. Prepare the sauce: In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside.
2. Preheat the oven: Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper.
3. Prepare the chicken: Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables.
4. Prepare the vegetables: Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine.
5. Bake: Place the tray back into the oven and bake for a further 15 minutes or until the chicken is cooked and the vegetables begin to colour.
6. Serve: Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side.
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[@hazararecipes]

So yummy tasty 😋😋😋😋😋😋😋