BAKED SWEET AND SOUR CHICKEN

BAKED SWEET AND SOUR CHICKEN 1 tablespoon flour 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks 1 cup brown sugar 1/2 cup apple cider vinegar 2 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons corn starch 2 tablespoons water salt and pepper rice, for serving sliced green onions, for garnish Heat oven to 350F. Sprinkle the one tablespoon of flour in a large Reynolds Oven Bag.Shake the flour in the bag to distribute. Place the bag in a 9×13 pan. Add the chicken to the bag. In a small bowl, whisk together the brown sugar, vinegar, ketchup, and soy sauce. In another small bowl, mix together the cornstarch and the water. Add the cornstarch mixture to the brown sugar mixture, season with salt and pepper, then pour over the chicken in the bag. Close the bag with the tie, then turn the oven bag to coat the chicken with the sauce. Place back in the pan and cut six 1/2-inch slits in the top of the bag to allow the steam to escape. Place the pan in the oven, allowing room for the bag to expand without touching the heating elements. Bake for about 30 minutes, or until the chicken is cooked through. Serve over rice, garnished with green onions.