Sweet & Tangy Baked Chicken & Winter Vegetables

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  • 4 boneless, skinless chicken breasts
  • 1 egg, beaten
  • ½ cup cornstarch
  • 1 Tablespoon vegetable oil
  • 2 large carrots, peeled and sliced thinly on the diagonal
  • 1 cup fresh green beans, washed and sliced into 1-inch pieces on the diagonal
  • 1 large russet potato, peeled, cut in half and sliced thinly on the diagonal
  • 1 cup San-J Sweet & Tangy Sauce


Servings: 4

Preheat the oven to 325°F. Dip each chicken breast in the beaten egg and coat the pieces with cornstarch. In a large ovenproof sauté pan, heat the oil and sauté chicken breasts in the oil over medium-high heat until just browned, about 2 minutes on each side. Remove the sauté pan from the heat and add the carrots, green beans and potato. Pour the San-J Sweet and Tangy Sauce over the chicken and vegetables. Cover the pan with a lid or aluminum foil and bake for 1 hour. To serve, spoon equal portions of chicken and vegetables onto individual plates.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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