Pucker up for a burst of balanced flavors. This Sweet and Sour Chicken with Bell Peppers pairs tender, bite-sized pieces of breaded chicken with crisp, colorful bell peppers in a bright sweet-and-tangy sauce. The mix of textures — juicy peppers, tender onion, and crisp snap peas — makes this dish visually appealing and satisfying, ideal for an easy weeknight meal.
If you enjoy bell peppers as much as I do, you know how they bring color, freshness, and a lively crunch to so many recipes. Their natural sweetness and varied hues make them a great match for bold sauces and quick-cooked proteins.
This recipe follows a quick-and-easy approach: you can use ready-made ingredients for speed or make the components from scratch for a fresher result. Both versions work well; choose what fits your weeknight schedule. The homemade sweet-and-sour sauce adds depth, but a high-quality store-bought sauce will still yield a delicious dinner in minimal time.
We recently celebrated a #PepperParty and shared many creative bell pepper recipes. Bell peppers are endlessly versatile: roast them, toss them into pasta, or use them raw in salads. This sweet-and-sour chicken highlights their ability to add both color and a refreshing crunch to a warm saucy dish.
More Delicious Recipes Using Peppers
- Roasted Red Pepper Hummus
- Chile-Red Pepper & Ginger Soy Beef Lettuce Cups
- Homemade Sofrito
- Goat Cheese with Bell Pepper Spread
- Garlic and Roasted Bell Pepper Farfalle
Below is a clear, easy-to-follow version of the Sweet & Sour Chicken and Bell Peppers recipe with ingredients, oven method, and serving suggestions. It’s designed to be forgiving: adjust quantities, swap vegetables, or use your preferred sauce to make it your own.
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Making Sweet and Sour Chicken and Bell Peppers
Sweet and Sour Chicken and Bell Peppers
Nicole Cook
Ingredients
- 1 pounds breaded chicken, cut into 1″ strips or pieces
- 2 cups bell peppers, assorted colors, cut into strips
- 1 small onion, sliced
- 1 cup sugar snap peas (optional), trimmed
- 1 ½ cups sweet and sour sauce (homemade or store-bought)
- 2 cups cooked rice, to serve
Instructions
- Preheat the oven to 325°F (about 160°C).
- In a large casserole or baking dish, combine the breaded chicken pieces, bell pepper strips, sliced onion, snap peas, and the sweet-and-sour sauce. Toss everything so the chicken and vegetables are evenly coated. Add a little extra sauce if needed to ensure everything is well covered.
- Bake uncovered for 45 minutes to 1 hour, stirring or gently tossing every 20 minutes to make sure the sauce evenly coats the chicken and vegetables and nothing sticks to the dish.
- To serve, spoon about 1/2 cup of cooked rice onto each plate and top with the hot sweet-and-sour chicken and vegetables.
- Enjoy immediately while warm.
Nutrition Facts
Carbohydrates: 79 g |
Protein: 5 g |
Fat: 2 g |
Sodium: 621 mg |
Fiber: 4 g |
Vitamin C: 112 mg