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.
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
- Cook the rice first so it is ready when the chicken is done.
- Mix the sauce: pineapple juice, ketchup, honey, soy sauce, and vinegar.
- Brown the chicken in hot oil until cooked, then remove it.
- Stir-fry onion, garlic, and peppers in the same pan until slightly soft.
- Put chicken back, pour the sauce in, and bring to a simmer.
- Mix cornstarch with water and add it to the pan. Stir until the sauce is thick and glossy.
- 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 :
- Cook the rice according to package instructions. Fluff and set aside.
- Prepare the sauce: In a bowl, whisk together pineapple juice, ketchup, honey, soy sauce, and vinegar.
- 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.
- 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.
- Combine and glaze: Return the chicken to the pan. Pour in the sauce and bring to a simmer.
- Thicken the sauce: Add cornstarch slurry, stir until the sauce thickens and becomes glossy (about 1–2 minutes).
- 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
Ingredients
Method
- Cook the rice according to package instructions. Fluff and set aside.
- In a bowl, whisk together pineapple juice, ketchup, honey, soy sauce, and vinegar to prepare the sauce.
- 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.
- In the same pan, add onion, garlic, and bell peppers. Stir-fry for 3–4 minutes until slightly soft but still vibrant.
- Return the chicken to the pan, pour in the sauce, and bring to a simmer.
- Add the cornstarch slurry, stirring until the sauce thickens and becomes glossy, about 1–2 minutes.
- 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.