Plate of Sticky Sweet & Sour Chicken with Bell Peppers and Rice

Sweet & Sour Sticky Chicken with Peppers

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why make this recipe

This Sticky Sweet & Sour Chicken with Bell Peppers & Rice is quick, bright, and tasty. It gives you a sweet and tangy sauce, soft peppers, and juicy chicken. It works for a busy weeknight or a simple weekend meal. You get a full plate with rice and a sauce that coats every bite. If you like easy chicken-and-rice meals, try this one for a change from plain dishes like cheesy chicken & rice.

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introduction

This recipe uses simple store ingredients. You cook rice while you make a sticky sauce. The sauce uses ketchup, honey, soy, and a little vinegar for tang. Cornstarch makes it glossy and thick. Bell peppers add color and bite. It is ready in about 30–40 minutes. If you want a different creamy style, you can look at creamy smothered chicken & rice for more ideas.

how to make Sticky Sweet & Sour Chicken with Bell Peppers & Rice

  1. Cook the rice first so it is ready when the chicken is done.
  2. Mix the sauce: pineapple juice, ketchup, honey, soy sauce, and vinegar.
  3. Brown the chicken in hot oil until cooked, then remove it.
  4. Stir-fry onion, garlic, and peppers in the same pan until slightly soft.
  5. Put chicken back, pour the sauce in, and bring to a simmer.
  6. Mix cornstarch with water and add it to the pan. Stir until the sauce is thick and glossy.
  7. Serve the chicken and peppers over warm rice and top with chopped parsley or cilantro.

This method keeps the chicken tender and the peppers bright. For a quick snack or crunch idea, you can also use small chicken pieces like in this chicken nugget-style dish in other meals.

Ingredients :

  • 500g chicken breast, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • Salt & pepper to taste
  • 2 tbsp oil for frying
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1 1/2 cups jasmine or basmati rice
  • 1/4 cup pineapple juice or water
  • 3 tbsp ketchup
  • 2 tbsp honey or brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • Optional: pinch of chili flakes for heat

Directions :

  1. Cook the rice according to package instructions. Fluff and set aside.
  2. Prepare the sauce: In a bowl, whisk together pineapple juice, ketchup, honey, soy sauce, and vinegar.
  3. Brown the chicken: In a large pan or wok, heat oil over medium-high. Season chicken with salt and pepper, then sauté for 5–6 minutes until golden and cooked through. Remove and set aside.
  4. Cook the veggies: In the same pan, add onion, garlic, and bell peppers. Stir-fry for 3–4 minutes until slightly soft but still vibrant.
  5. Combine and glaze: Return the chicken to the pan. Pour in the sauce and bring to a simmer.
  6. Thicken the sauce: Add cornstarch slurry, stir until the sauce thickens and becomes glossy (about 1–2 minutes).
  7. Serve over warm rice, and garnish with parsley or cilantro. Sprinkle with chili flakes or paprika if desired.

how to serve Sticky Sweet & Sour Chicken with Bell Peppers & Rice

Serve the chicken hot over the cooked jasmine or basmati rice. Spoon extra sauce over the rice. Add chopped parsley or cilantro on top. A side of steamed greens or a simple cucumber salad works well with the sweet and sour flavors.

how to store Sticky Sweet & Sour Chicken with Bell Peppers & Rice

Cool the food to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan over low heat or in the microwave, adding a splash of water if the sauce has thickened too much. Do not freeze the cooked peppers; texture will change, but you can freeze just the cooked chicken and sauce for up to 2 months.

tips to make Sticky Sweet & Sour Chicken with Bell Peppers & Rice

  • Cut chicken into same-size pieces so they cook evenly.
  • Use high heat to brown the chicken quickly for a good color.
  • Do not overcook the bell peppers; keep them slightly crisp for texture.
  • Mix the cornstarch slurry right before adding so it does not clump.
  • Taste the sauce before thickening and adjust honey or vinegar to make it sweeter or tangier.
  • For more quick meal ideas or swaps, check recipes like cheesy chicken & rice or try different sauces.

variation (if any)

  • Add pineapple chunks for more sweetness and a tropical touch.
  • Use chicken thighs for juicier meat.
  • Add other veg like snap peas, carrots, or broccoli.
  • Make it spicy by adding chili flakes or a splash of sriracha.
  • Swap honey for brown sugar or maple syrup if you prefer.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first and pat dry before cooking so it browns well.

Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari and check ketchup for gluten to make it safe.

Q: Can I omit the cornstarch?
A: You can, but the sauce will be thinner. Simmer longer to concentrate it, or use a little less liquid.

Q: How long does this take to make?
A: About 30–40 minutes from start to finish, depending on rice time.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and store it in the fridge for a day. Add it to the pan when chicken and veggies are ready.

FAQs (continued)

Q: Is pineapple juice necessary?
A: No. You can use water, but pineapple juice adds a fruity note. A bit of orange juice also works.

Conclusion

For more ideas and a similar take on sweet and sour chicken, see this Quick & Easy Sweet and Sour Chicken – Christie at Home: Quick & Easy Sweet and Sour Chicken – Christie at Home.

Sticky Sweet & Sour Chicken with Bell Peppers & Rice

A quick and tasty sweet and tangy chicken dish served over rice, perfect for weeknight dinners or weekend meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g chicken breast, diced
  • 2 tbsp oil for frying Use vegetable oil or any preferred cooking oil
  • Salt & pepper Salt & pepper to taste
For the Vegetables
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • Fresh parsley or cilantro Fresh parsley or cilantro, chopped (for garnish)
For the Sauce
  • 1/4 cup pineapple juice or water Pineapple juice adds a fruity note
  • 3 tbsp ketchup
  • 2 tbsp honey or brown sugar
  • 2 tbsp soy sauce Use gluten-free soy sauce for a gluten-free version
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch + 2 tbsp water (slurry) Mix the slurry just before adding to prevent clumping
  • Optional pinch of chili flakes for heat
For the Rice
  • 1 1/2 cups jasmine or basmati rice

Method
 

Preparation
  1. Cook the rice according to package instructions. Fluff and set aside.
  2. In a bowl, whisk together pineapple juice, ketchup, honey, soy sauce, and vinegar to prepare the sauce.
Cooking
  1. In a large pan or wok, heat oil over medium-high heat. Season chicken with salt and pepper. Sauté the chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
  2. In the same pan, add onion, garlic, and bell peppers. Stir-fry for 3–4 minutes until slightly soft but still vibrant.
  3. Return the chicken to the pan, pour in the sauce, and bring to a simmer.
  4. Add the cornstarch slurry, stirring until the sauce thickens and becomes glossy, about 1–2 minutes.
Serving
  1. Serve the chicken and peppers over warm rice and garnish with chopped parsley or cilantro. You may sprinkle with chili flakes or paprika if desired.

Notes

This method keeps the chicken tender and the peppers bright. For variations, you can add pineapple chunks, use chicken thighs, or incorporate other vegetables like snap peas or carrots.