Cooking Broke

Photo by Juan Pablo Serrano Arenas on

Recipes from:

Sheet Pan Sweet and Sour Chicken

Prep: 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 4


2 (8 ounce) cans pineapple tidbits in juice

1 red bell pepper, seeded and cut into 1-inch pieces

1 green bell pepper, seeded and cut into 1-inch pieces

1 carrot, peeled and sliced diagonally

3 tablespoons avocado oil

salt and ground black pepper to taste

water as needed

2 tablespoons cornstarch

½ cup light brown sugar

⅓ cup rice vinegar

3 tablespoons ketchup

1 tablespoon chile-garlic sauce

1 tablespoon ginger-garlic paste

⅛ teaspoon ground white pepper

1/2 red onion, cut in 1-inch pieces

1 1/2 pounds skinless, boneless chicken breast, cut in 1-inch pieces


Instructions Checklist

Step 1 Preheat the oven to 425 degrees F (220 degrees C).

Step 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.

Step 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.

Step 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.

Step 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.

Step 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.

Step 7 Drizzle chicken, pineapple, and vegetables with sauce to serve

Recipe by:

Easy, Chewy Flourless Peanut Butter Cookies

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 12

Yield: 12 to 16 cookies


1 cup of peanut butter

½ cup white sugar

⅓ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

½ teaspoon baking soda

½ cup semisweet chocolate chips (Optional)


Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.

Step 3: Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.

Step 4: Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: