Sweet and Sour Chicken with Bell Peppers

A Dish That Makes You Smile

Hello, dear. Come sit a spell. I want to tell you about my Sweet and Sour Chicken. It is pure happiness in a bowl. The colors alone make me smile. You get bright red peppers and green snap peas. It’s like a summer garden on your plate.

This dish is a hug for your taste buds. Sweet meets a little tangy. It’s a simple joy. That matters more than you think. A happy meal makes a happy heart. I learned that from my own grandma. What meal always makes you feel happy inside? I’d love to know.

A Little Kitchen Story

I first made this for my grandson, Leo. He was about seven. He saw the bell peppers and made a face. “I don’t like green things,” he said. But I told him to just try one bite after it baked.

Well, he tried it. Then he ate two helpings! He loved the sweet sauce. I still laugh at that. Now he asks for it when he visits. It taught me a good lesson. Sometimes, you just need to try it a new way.

Why This Simple Recipe Works

Let’s talk about why this matters. You get everything in one dish. Protein, veggies, and your rice. It’s balanced. Your body gets what it needs to run and play. That’s the first reason this recipe is a keeper.

The second reason is easier. It brings people together. You stir it, smell it, and share it. Doesn’t that smell amazing? Cooking is about more than food. It’s about the time spent together. That is the secret ingredient.

Let’s Get Cooking

Preheat your oven to 325 degrees. Now, find your biggest casserole dish. Toss in your chicken strips, all the peppers, onion, and snap peas. Pour that sweet and sour sauce over everything. Use your hands to mix it. Get everything coated nicely.

It bakes for about 45 minutes. Stir it every so often. This lets the sauce hug every piece. *Fun fact: Bell peppers have more vitamin C than oranges!* While it bakes, cook your rice. The fluffy rice is the perfect bed for our colorful chicken.

Your Turn in the Kitchen

This recipe is yours now. You can change it. Try using pineapple chunks or carrots. Make it your own. Do you think you’ll try the recipe as is, or add your own twist? Tell me your plan.

Serve it hot over that rice. Watch the steam rise. See how everyone gathers around the table. That’s the best part. What’s your favorite part of sharing a meal with family? For me, it’s the laughter. Always the laughter.

Ingredients:

Ingredient	Amount	Notes
Breaded chicken	1 pound	Cut into 1-inch strips or pieces
Bell pepper	2 cups	Cut into strips
Onion	1 small	Sliced
Sugar snap peas	1 cup
Sweet and sour sauce	1 ½ cups	Homemade or store-bought like La Choy or Kikkoman
Cooked rice	2 cups

My Grandson’s Favorite Sweet & Sour Chicken

My kitchen smells like happy memories today. I’m making my grandson Leo’s favorite dinner. He calls it “the rainbow chicken.” It’s just sweet and sour chicken with bell peppers. The colors make him smile every time. I still laugh at that. Doesn’t that smell amazing when it bakes? It’s so simple to put together. You just mix everything in one dish. Let me walk you through it.

Step 1: First, get your oven warming up to 325 degrees. Grab your biggest casserole dish. Now, put your breaded chicken pieces right in. Add all those colorful bell pepper strips and the sliced onion. Toss in the bright green sugar snap peas. They add such a nice crunch. (A hard-learned tip: If your snap peas are big, give them a quick snap in half!).

Step 2: Pour your sweet and sour sauce over everything. Use a big spoon and stir it all up. Make sure every piece gets a glossy, sticky coat. You want everything looking shiny and red. Add a little more sauce if it looks dry. Now, slide that dish into your warm oven. Doesn’t that look pretty already?

Step 3: This bakes for about 45 minutes. Set a timer for 20 minutes. When it dings, pull the dish out and give it a good stir. This helps all the flavors mingle. It also stops the edges from getting too dark. Put it back in for another 20 minutes. Do you think the chicken or the vegetables get tastier in the sauce? Share below!

Step 4: While it bakes, cook your rice. I like the simple, fluffy kind. When the chicken is hot and bubbling, it’s done. Spoon that fluffy rice onto plates. Then, pile the sweet and sour chicken and veggies right on top. All those colors on the white rice look like a party. Dinner is served!

Cook Time: 45–60 minutes
Total Time: About 1 hour
Yield: 4 servings
Category: Dinner

Let’s Mix It Up Next Time!

This recipe is like a friendly base. You can play with it! Here are three fun twists for your next try. Which one would you try first? Comment below!

Pineapple Party: Add a cup of pineapple chunks with the veggies. It gets so sweet and juicy.

Spicy Kick: Stir a spoon of sriracha into the sauce. It gives it a nice, warm zing.

Crunchy Swap: Use broccoli florets instead of snap peas. They soak up the sauce wonderfully.

Serving It With Style

This dish is a full meal on a plate. But a little extra touch is nice. Sprinkle some sliced green onions on top for a fresh bite. You could also serve it with crispy store-bought spring rolls. They are fun for dipping in extra sauce. For a drink, a cold glass of ginger ale is perfect. Grown-ups might like a light lager beer with it. The bubbles cut through the sweet sauce. Which would you choose tonight?

Keeping Your Sweet and Sour Chicken Happy

Let’s talk about leftovers. This dish keeps well in the fridge for three days. Just pop it in a sealed container. You can also freeze it for a cozy future meal.

Freeze it in a freezer-safe bag. Lay the bag flat to save space. Thaw it in the fridge overnight when you’re ready.

Reheating is simple. Warm it in a pan on the stove. Add a splash of water to keep the sauce nice. I once reheated it too fast and the sauce separated. Now I go slow and gentle.

Batch cooking this saves a busy weeknight. Making a double batch is so smart. This matters because a ready meal feels like a hug after a long day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three common issues and easy fixes. First, veggies getting too soft? Add them halfway through baking. This keeps their nice crunch.

Second, sauce too thin? Mix a teaspoon of cornstarch with cold water. Stir it into the hot dish. It will thicken up beautifully. I remember when my sauce was like soup. Now I know this trick.

Third, chicken not crispy enough? Make sure your oven is fully hot first. Pat the chicken strips dry before adding sauce. Getting the texture right matters. It makes the whole meal more satisfying. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free breaded chicken and check your sauce label.

Q: Can I make it ahead? A: Absolutely. Assemble everything in the dish. Cover and refrigerate for up to a day before baking.

Q: What are easy ingredient swaps? A: Use broccoli instead of snap peas. Try pineapple chunks for extra sweetness. Fun fact: Bell peppers have more vitamin C than an orange!

Q: How do I scale the recipe for a crowd? A: Just double the ingredients. Use two baking dishes so everything cooks evenly.

Q: Any optional tips? A: A sprinkle of sesame seeds on top looks pretty. It adds a nice little crunch too. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sweet and sour chicken. It always brings a smile to my table. Cooking is about sharing joy and full bellies.

I would love to see your creation. Sharing our food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.