This “Sweet and Sour Chicken with Bell Peppers and Rice” is a vibrant, flavorful, and incredibly satisfying meal that brings the beloved tastes of a classic takeout dish right into your kitchen. As showcased in the image, this meal is presented beautifully in a convenient glass container, perfectly portioned with fluffy white rice on one side and succulent pieces of chicken along with colorful red and green bell peppers bathed in a glossy, tangy-sweet sauce on the other. It’s a harmonious blend of textures and tastes, making it an excellent choice for a quick weeknight dinner, meal prep, or a crowd-pleasing family meal.
The heart of this dish lies in its perfectly cooked chicken. Typically, boneless, skinless chicken breast or thighs are cut into bite-sized pieces, then lightly coated and pan-fried or baked until golden and tender. This initial cooking step helps create a slightly crispy exterior that holds up well to the sauce, ensuring the chicken remains succulent rather than becoming soggy. The chicken pieces in the image appear well-cooked and have absorbed some of the sauce’s rich color, indicating they are tender and flavorful.
The bell peppers are another crucial component, adding not only a vibrant pop of color (as clearly seen with the striking red and green peppers in the image) but also a refreshing crisp-tender texture and a subtle sweetness that complements the sauce. Green and red bell peppers are most commonly used for their distinct flavors and visual appeal, but yellow or orange peppers can also be incorporated for an even wider spectrum of colors and nuanced sweetness. These vegetables are typically stir-fried briefly to retain some of their crunch, preventing them from becoming overly soft or mushy in the sauce.
The star of the show, arguably, is the sweet and sour sauce. This iconic sauce is a delicate balance of contrasting flavors: the tanginess from vinegar (often rice vinegar or apple cider vinegar), the sweetness from sugar (or honey/maple syrup), and a savory depth from soy sauce. Ketchup often provides a rich tomato base and additional sweetness, while pineapple juice or orange juice can be added for a fruity complexity. A touch of cornstarch or another thickener is essential to give the sauce its characteristic glossy, coats-everything consistency, as evident by how beautifully the sauce clings to the chicken and vegetables in the image. The reddish-brown hue of the sauce suggests a well-balanced mixture of these components, leaning towards a rich, caramelized sweetness with hints of tang.
Finally, the dish is served alongside a generous portion of fluffy white rice. Steamed jasmine or basmati rice is ideal, as its neutral flavor and light texture provide a perfect absorbent base for the flavorful chicken and sauce, allowing the main components to truly shine. The combination of the hot, saucy chicken and vegetables with the comforting rice creates a complete and satisfying meal that is both delicious and visually appealing, making it ideal for a balanced and hearty lunch or dinner. The presentation in a glass container also makes it perfect for meal prepping and enjoying on the go.
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch (for coating chicken)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil (or other neutral cooking oil), divided
For the Sweet and Sour Sauce:
- ½ cup pineapple juice (or orange juice)
- ¼ cup rice vinegar (or apple cider vinegar)
- ¼ cup ketchup
- ¼ cup granulated sugar (or honey/maple syrup for a natural sweetener)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch (for thickening sauce)
- 2 tablespoons water (for cornstarch slurry)
For the Vegetables:
- 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 large green bell pepper, cored, seeded, and cut into 1-inch pieces
- ½ medium yellow onion, chopped into 1-inch pieces (optional, but adds flavor)
- 1 cup canned pineapple chunks (drained, optional)
For Serving:
- 3 cups cooked white rice (jasmine or basmati recommended)
- Optional garnish: sesame seeds, chopped green onions
Equipment:
- Large skillet or wok
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or cooking spoon
- Storage containers (if meal prepping)
Instructions:
Part 1: Prepare the Chicken
- Cut Chicken: Cut the boneless, skinless chicken breast or thighs into uniform 1-inch bite-sized pieces.
- Season Chicken: In a large mixing bowl, toss the chicken pieces with 2 tablespoons of cornstarch, ½ teaspoon of salt, and ¼ teaspoon of black pepper until the chicken is evenly coated. This cornstarch coating will give the chicken a slight crispness when cooked and help the sauce adhere later.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add half of the coated chicken pieces in a single layer (do not overcrowd the pan). Cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside. Add the remaining 1 tablespoon of oil and cook the second batch of chicken until done.
Part 2: Prepare the Sweet and Sour Sauce
- Combine Sauce Ingredients: While the chicken is cooking, prepare the sweet and sour sauce. In a small mixing bowl, whisk together the pineapple juice, rice vinegar, ketchup, granulated sugar, and soy sauce until well combined.
- Make Cornstarch Slurry: In a separate very small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until a smooth slurry is formed. This will be used to thicken the sauce.
Part 3: Cook the Vegetables and Combine
- Sauté Vegetables: In the same skillet (no need to clean it), add the chopped red and green bell peppers and optional chopped yellow onion. Sauté over medium-high heat for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender. They should still have a slight bite to them, as seen in the image where the peppers retain their shape and some firmness. If using pineapple chunks, add them during the last minute of sautéing.
- Add Sauce Mixture: Give the prepared sweet and sour sauce mixture another quick whisk, then pour it over the sautéed vegetables in the skillet. Bring the sauce to a simmer, stirring constantly.
- Thicken Sauce: Once the sauce is simmering, give the cornstarch slurry another quick stir and then slowly pour it into the simmering sauce while continuously whisking. Continue to whisk until the sauce thickens and becomes glossy, which should take about 1-2 minutes. The sauce in the image is thick and coats the ingredients beautifully.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet with the thickened sweet and sour sauce and vegetables. Toss gently to ensure all the chicken and vegetables are thoroughly coated in the sauce. Simmer for another 1-2 minutes to allow the flavors to meld and the chicken to absorb some of the sauce.
Part 4: Serve
- Prepare Rice: While the chicken and vegetables are simmering in the sauce, ensure your white rice is cooked and ready.
- Assemble Plates or Containers: For serving immediately, portion the cooked white rice onto plates. Spoon the sweet and sour chicken and vegetables generously over or alongside the rice.
- For Meal Prep: If preparing for meal prep, divide the cooked white rice into glass meal prep containers. Then, divide the sweet and sour chicken and vegetables into the other section of the container, as seen in the image. Allow the meal to cool completely before sealing and refrigerating.
- Garnish (Optional): Garnish with a sprinkle of sesame seeds or chopped green onions if desired for extra flavor and presentation.
- Enjoy: Serve immediately and enjoy your homemade “Sweet and Sour Chicken with Bell Peppers and Rice.”
Tips for Success:
- Don’t Overcook Chicken: Overcooked chicken can become dry and tough. Cook until just done and no longer pink inside.
- Crisp-Tender Vegetables: Aim for vegetables that are crisp-tender, not mushy. They should retain some bite.
- Taste and Adjust Sauce: Taste the sweet and sour sauce before adding the slurry and adjust sweetness or tanginess to your liking. You might add a pinch more sugar or a splash more vinegar.
- Cornstarch Slurry: Always mix cornstarch with cold water before adding it to a hot liquid to prevent lumps.
- Meal Prep Friendly: This dish is excellent for meal prepping. Store in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
- Variations: Feel free to add other vegetables like snap peas, carrots, or broccoli florets. For an extra kick, a tiny bit of grated fresh ginger or garlic can be added to the sauce.
This comprehensive recipe ensures you can recreate the enticing “Sweet and Sour Chicken with Bell Peppers and Rice” that is both delicious and visually appealing, just like the one pictured.