Sweet and Sour Chicken with Peppers

I made this for dinner one day last week. It's one of my favorite chicken recipes. With a freezer stuffed with beef, elk, and venison, I have no business cooking chicken, but it was in the freezer too and I was craving this.

This is not an oriental sweet and sour recipe.When I think sweet and sour, I think oriental food. This is kind of tangy.  I found this recipe last year on Mennonite Girls Can Cook. The original recipe called for sausage and no peppers. It was good, but I took a few liberties and changed it up.

Sweet and Sour Chicken with Peppers

4-5 chicken breasts (or whatever you have)
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped

Sauce:
1 C Ketchup
1 C water
2 Tbsp Worcestershire
4 Tbsp sugar (the original recipe called for 6 Tbsp, but that was a bit too much for us)
6 Tbsp vinegar
2 tsp paprika
4 tsp dry mustard
pepper

*I brown my chicken in a bit of butter and olive oil, seasoning with pepper, granulated garlic, and seasoning salt. Then I remove the chicken and let it cool before cutting it into bite sized slices. Meanwhile, add the peppers and onion to your skillet and scrape up all the good stuff from the bottom of the pan. Let your peppers and onion hang out for about 15 minutes, stirring occasionally. Love these colors!

  While peppers are cooking, mix up your sauce. (I doubled the original recipe because I love this sauce!)

Then just add your chicken to the peppers and stir in the good stuff:

And there you have it:

Serve over brown rice and throw together a salad (and treat yourself to a good piece of homemade bread alongside. We're cutting down on bread around here, hence the lonely spot on the plate.) and dinner is served!