Shenandoah Chicken

Name: 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

9 ingredients

8 steps

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

Directions

1

Heat a large skillet to medium high and add half of oil.
2

Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
3

Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
4

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.
5

Brown the chicken until cook and no longer pink.
6

Add the peppers and onions back in and then the sauce.
7

Cook until sauce is heated through.
8

Taste and add more Creole seasoning if necessary.