Wednesday, January 27, 2016

Healthier Sweet and Sour Chicken

My town recently got an Aldi store and my favorite deal to get there is the pack of tri-color sweet peppers!  I've never been able to justify buying them before on a regular basis, but now I get them every time I go!  Oh how I love sweet bell peppers!  I have enjoyed making dishes using them and my husband really enjoyed this one.  I changed it a bit, as always.


  • 3-4 boneless skinless chicken breasts sliced into thin strips or into chunks
  • 2 tablespoons oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper
  • ½ white or yellow onion, chopped
  • rice or quinoa 
  • ¾ cup sugar
  • ½ cup apple cider vinegar (may sub white vinegar)
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion salt*
  • ¼ cup ketchup
  • 1 tablespoon cornstarch + 2 tablespoon cold water

Directions: First make the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.  Saute chicken over medium heat for about 5 minutes. Add peppers and onions. Continue to saute over medium heat until chicken is browned and cooked through. Serve over rice or quinoa with sauce poured on top.