This dish is one I always come back to. It's simple and everyone loves it!
It’s the recipe your kids will ask you to make again and every one of your guests is going to ask you to jot down before leaving your house. It tastes a lot like some of the Chinese take-out dishes you may have tried, but you don’t need a course in Chinese cooking to make it. It’s a sweet dish so serve it alongside something like stir-fried rice and steamed vegetables to balance it out.
Preheat oven to 350 degrees F. Grease a large baking dish with cooking spray.
Dip each piece of chicken in egg and then breadcrumbs, and place in a single layer in baking dish. Bake uncovered in oven for 15 minutes (note: chicken will not be cooked yet).
Heat vegetable oil in a wok over Medium-High heat. Sauté onions until translucent, about 3 minutes.
Add peppers and mushrooms and sauté for an additional 3 minutes. Stir in additional ingredients and mix until until boiling.
Pour sauce over semi-baked chicken. Cover with foil and bake another 30 minutes at 350 degrees F.