Shenandoah Chicken

• 2 1/2 lbs chicken breasts, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 yellow bell pepper, cut into 1-inch squares
• 2 medium onions, cut into 1-inch squares
• 3 tablespoons vegetable oil
• 1 tablespoon creole seasoning (or Cajun, more or less, see note below)
• 3/4 - 1 cup sweet and sour sauce (bottled or homemade)
• rice, for serving over

1. Heat a large skillet to medium high and add half of oil.
2. Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
3. Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
4. Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
5. Brown the chicken until cook and no longer pink.
6. Add the peppers and onions back in and then the sauce.
7. Cook until sauce is heated through.
8. Taste and add more Creole seasoning if necessary.

chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, onions, vegetable oil, creole seasoning, sweet, rice

Taken from www.food.com/recipe/shenandoah-chicken-295025 (may not work)