Shenandoah Chicken

"This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect."
photo by Kitchen Witch Steph photo by Kitchen Witch Steph
photo by Kitchen Witch Steph
Ready In:


  • 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.

Questions & Replies

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  1. Ginny Sue
    Excellent chicken dish! It's amazing how the Creole seasoning and the sweet and sour sauce combine for a flavorful sauce that works so well with the chicken, vegetables and rice.
  2. LaurieL.
    This was awesome!! I would give this more stars if I could! I added some broccoli in with the peppers and chicken and used cajun seasoning. The sweet and sour sauce added just the perfect taste! I will be making this again!
  3. J-Lynn
    This is AMAZING! It is basically a stir-fry recipe, which I didn't realize. But now it's our FAVORITE stir-fry recipe!! With a good bottled sweet and sour sauce, you can't go wrong!


A picture of me and my dear friend Liz. I'm on the left. <img src=""> I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them. Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen. I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing. Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place. If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner. RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you! I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price. I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking. My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams. I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time. Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble. Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""><img src="">
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