Sweet & Tangy Orange Chicken


  • 3-4 boneless skinless chicken breasts
  • 1 cup corn starch
  • 2 eggs, beaten
  • salt, pepper, garlic powder for seasoning for chicken
  • 1/4 cup vegetable oil
  • 1 green pepper, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 cup pineapple tidbits
  • 1 1/2 cups Keli’s Sweet & Tangy Orange Sauce


  • Preheat oven to 325 degrees.
  • Cut chicken into 1 inch chunks and season with salt, pepper, and garlic powder.
  • Dip each piece of chicken in corn starch, then in egg.
  • In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides.
  • Place browned chicken in a large rimmed baking sheet. Add pineapple and pepper chunks.
  • Pour Sweet & tangy Orange Sauce over chicken.
  • Bake in oven for about an hour, turning the chicken every 15 minutes.
  • Transfer chicken to serving dish.
  • Serve over rice and enjoy!