Ingredients
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2 1/2 lbs chicken breasts, cut into 1-inch cubes
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1 red bell pepper, cut into 1-inch squares
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1 yellow bell pepper, cut into 1-inch squares
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3 tablespoons vegetable oil
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1 tablespoon creole seasoning (or Cajun, more or less, see note below)
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3/4-1 cup sweet and sour sauce (bottled or homemade)
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2 medium onions, cut into 1-inch squares
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1 green bell pepper, cut into 1-inch squares
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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.