Shenandoah Chicken

READY IN: 55mins


  • 2 12
    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)
  • 34 - 1
    cup sweet and sour sauce (bottled or homemade)
  • rice, for serving over


  • 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.