Sweet and Sour Chicken with Three Bell Peppers

Name: Sweet and Sour Chicken with Three Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: East Asian inspired
Ingredients: 500 g chicken breast, diced; 1 whole red bell pepper, sliced; 1 whole yellow bell pepper, sliced; 1 whole green bell pepper, sliced; 2 whole garlic cloves, minced; 1 whole onion, sliced; 2 tbsp vegetable oil; 1 tbsp sesame seeds, optional; 3 tbsp soy sauce; 2 tbsp ketchup; 1.5 tbsp honey; 2 tbsp apple cider vinegar; 1 tbsp cornstarch; 100 ml water

Chicken pieces and three colours of bell pepper coat in a glossy soy, vinegar and tomato sauce.

By Savva LoginovUpdated October 2, 2026

Total 35 minMakes 4 portions

Jump to Recipe

Chicken pieces and three colours of bell pepper coat in a glossy soy, vinegar and tomato sauce. Mix the sauce before heating the pan so the starch does not clump. Brown the chicken, soften the vegetables and boil the sauce just until it thickens. Check a thick piece of chicken before serving with rice or noodles. Sesame seeds add a little crunch at the table. Whisk soy sauce, ketchup, honey, vinegar, cornstarch and water until smooth. Heat oil in a large skillet and brown diced chicken in batches for 5 to 7 minutes. Add onion and sliced peppers; cook 4 minutes, then add garlic for 30 seconds. Pour in sauce and boil, stirring, 2 to 3 minutes until glossy and chicken reaches 74°C (165°F).

Sweet and Sour Chicken with Three Bell Peppers

How to tell when it is ready

Scatter optional sesame seeds over hot chicken and serve with cooked rice.

Tips

Whisk soy sauce, ketchup, honey, vinegar, cornstarch and water until smooth.
Heat oil in a large skillet and brown diced chicken in batches for 5 to 7 minutes.
Add onion and sliced peppers.
Pour in sauce and boil, stirring, 2 to 3 minutes until glossy and chicken reaches 74°C (165°F).

Troubleshooting

If sauce clumps, whisk starch into cold liquid first.
If peppers become soft, shorten their pan time.

Substitutions

Use sugar for honey for a different sweetness.
Use red wine vinegar sparingly if apple cider vinegar is unavailable.

Variations

Use a pinch of chili flakes.
Add pineapple chunks near the end.

Serving suggestions

Spoon over rice.
Serve with noodles.
Scatter sesame seeds.
Add steamed broccoli.

Make ahead

Prepare the measured ingredients in advance. Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Storage

Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Food safety

Cook chicken to 74°C (165°F); prepare sauce separately from raw chicken.

Frequently asked questions

How do I know chicken in sweet and sour pepper sauce is ready?

Scatter optional sesame seeds over hot chicken and serve with cooked rice.

How should I store chicken in sweet and sour pepper sauce?

Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

Spoon over rice. Refrigerate within 2 hours up to 3 days; reheat to 74°C (165°F).

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Sweet and Sour Chicken with Three Bell Peppers