Sweet Bell Pepper Chicken
Servings: 4 servings
Calories: 482kcal
Sweet Bell Pepper Chicken is one of my favourite quick and easy weeknight chicken dinners! Boneless, skinless chicken thigh meat is deep fried and tossed with sauteed bell peppers in a homemade sweet and sour sauce. It cannot get any easier or any tastier! This chicken freezes and reheats well too, so double the recipe if you want leftovers!
Print Recipe
Ingredients
- 8 boneless skinless chicken thighs, cut into 1 1/2 - 2 inch pieces
- 1 tablespoon olive oil
- 1 red bell pepper, cut into 3/4 inch pieces
- 1 green bell pepper, cut into 3/4 inch pieces
- 1 yellow bell pepper cut into 3/4 inch pieces
- vegetable oil, for frying
Chicken Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/3 cup cornstarch
Sauce:
- 1/2 cup water
- 2 tablespoons rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 1/2 tablespoon dried red chili flakes, optional
- 1/4 cup ketchup
- 1 1/2 tablespoons cornstarch
Instructions
- Transfer the prepared chicken to a mixing bowl. Measure in all of the chicken seasoning rub ingredients with the exception of the cornstarch. Mix well. I like wear a food-safe latex glove and really massage the rub ingredients into the chicken.
- Next, sprinkle in the cornstarch and toss the chicken pieces well until fully coated with the cornstarch. Set the chicken aside.
- Next, prepare the sauce. Add all of the ingredients to a saucepan and whisk well to combine. Over medium heat, continue to whisk slowly until the sauce comes to a low boil and thickens. Once thickened, turn off the heat and set aside the sauce.
- Next, add enough vegetable oil to a heavy-bottomed pot so that there are two inches of oil. Bring the temperature of the oil up to 350 degrees. Once the oil is hot enough, fry the chicken in batches until the chicken turns a golden brown colour.
- Once each batch of chicken is fried, remove it from the pot and place it onto a paper towel-lined plate.
- Next add one tablespoon of olive oil and the bell peppers to a large skillet over medium heat. Stir and cook the peppers until you reach your desired doneness. Some will prefer a crunchy bell pepper, while others prefer the peppers cooked until soft.
- Once the peppers are cooked, transfer the cooked chicken and the sauce to the skillet and stir well to combine. Cook for 2-3 minutes, stirring often, to reheat the chicken and to combine all elements of the recipe.
- Serve and garnish as desired. Enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 37g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 942mg | Potassium: 827mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1532IU | Vitamin C: 118mg | Calcium: 47mg | Iron: 3mg