Shenandoah Chicken
Ingredients
- 2 1/2 lbs chicken breasts, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch squares ⓘ
- 1 red bell pepper, cut into 1-inch squares ⓘ
- 1 yellow bell pepper, cut into 1-inch squares ⓘ
- 2 medium onions, cut into 1-inch squares ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 tablespoon creole seasoning (or Cajun, more or less, see note below) ⓘ
- 3/4 - 1 cup sweet and sour sauce (bottled or homemade)
- rice, for serving over ⓘ
Instructions
- Heat a large skillet to medium high and add half of oil.
- Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
- Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
- Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
- Brown the chicken until cook and no longer pink.
- Add the peppers and onions back in and then the sauce.
- Cook until sauce is heated through.
- Taste and add more Creole seasoning if necessary.
Nutrition & Diet Analysis (per serving)
354
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).