- 1 kilo chicken reduce serving pieces
- ¼ cup oil
- two tablespoons fresh lemon juice
- ⅓ cup ketchup
- two tablespoons honey
- 1 medium onion, sliced
- 2 celery stalks, sliced
- 1 medium red pepper, sliced
- 1 medium zucchini, sliced
- 1 carrot reduce chunks
- 1 tablespoon corn starch dissolved by 50 percent tablespoon water
- 1 teaspoon salt
- ¼ teaspoon pepper
How you can prepare sweet and sour chicken
- Preheat oven to 300 deg F. Inside a roasting pan arrange chicken.
- Combine oil, fresh lemon juice, ketchup and honey. Mix well. Brush over chicken.
- Reserve any remaining mixture. Cover pan with foil and bake within the preheated oven for one hour.
- Remove chicken from pan. Place onion, celery, pepper, zucchini, and carrots within the same roasting pan.
- Arrange chicken on the top from the vegetables.
- Pour remaining fresh lemon juice-ketchup mixture on vegetables. Continue baking for half an hour.
- Remove chicken in the pan. Transfer vegetable to serving dish. Put aside.
- Pour pan juice on the saucepan. Stir in dissolved corn starch.
- Provide a boil and stirring constantly until thick. Season with pepper and salt.
- Serve chicken with vegetables and sauce around the sides.