Roasted Sweet and Sour Pepper and Chicken Bowl

Roasted Sweet and Sour Pepper Chicken Bowl features Basmati rice, ginger chicken, roasted peppers, and pineapple with a savory-sweet sauce. Ingredients like garlic, orange juice, brown sugar, soy sauce, and rice vinegar create a harmonious blend of flavors.

Lunch made easy with this Roasted Sweet and Sour Pepper and Chicken Bowl recipe.

I have a faint childhood memory of sitting in a restaurant and ordering sweet and sour chicken. It arrived on a mound of rice with peppers and chicken coated in a delicious sauce. Since then, I haven't come across a sweet and sour chicken dish that brings back that same taste. That was until I created this Roasted Sweet and Sour Pepper and Chicken Bowl. It took me a year to perfect the balance of sweet and sour flavors while keeping it savory. When I prepared this dish, I couldn't resist – even though it was breakfast time! It turned out to be a delightful breakfast. Basmati rice serves as an ideal foundation for subtly seasoned ginger chicken, roasted peppers, and pineapples that naturally become sweet and juicy. A drizzle of the savory, sweet, and sour sauce tantalizes your taste buds. Garlic provides a savory touch, orange juice and brown sugar offer sweetness, soy sauce adds tanginess and saltiness, while rice vinegar ties everything together with its tang. Just writing about it makes me crave this Roasted Sweet and Sour Pepper and Chicken Bowl. It's delicious and simple to make!

Easy Recipe - Roasted Sweet and Sour Pepper and Chicken Bowl

Packed with protein and veggies you won't go hungry with this Roasted Sweet and Sour Pepper and Chicken Bowl.

Equipment

• Baking sheet

• Parchment paper

• Saucepan

• Spatula

Length of Time

• Prep Time - 10 minutes

• Cook time - 17 minutes

Servings

• Serving Size: 1/2 batch

• Servings: 2

Ingredients

• ½ tablespoon extra-virgin olive oil

• 1 cup mix of red, yellow and orange bell peppers ½” pieces

• 1 cup green peppers ½” pieces

• ½ cup poblano pepper ½” pieces ½

• 1 cup pineapple ½” pieces

• 8 ounces chicken – cubed

• ¼ teaspoon ginger powder

• 2 tablespoons soy sauce

• ¼ cup pineapple finely chopped

• 1 teaspoon fresh garlic

• 2 tablespoons rice vinegar

• 1 teaspoon white sugar

• 4 tablespoons orange juice

• ½ tablespoon cold butter

• 1 cup cooked basmati rice

• 2 tablespoons fresh basil chiffonade (or torn)

• ¼ cup green onions chopped

• 1 teaspoon toasted sesame seeds

• Kosher salt

• Black pepper

Directions

1. Preheat oven to 350° F

2. Line baking sheet pan with parchment paper

3. Season peppers and large pineapple chunks with oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread evenly on to the sheet pan

4. Season chicken evenly with ¼ teaspoon salt, pepper and ginger powder. Spread evenly with the pepper and pineapple blend on the sheet pan

5. Roast for 17 minutes

6. While the veggies and chicken are roasting, make the sauce. In a saucepan combine, soy sauce, finely chopped pineapple, garlic, vinegar, sugar, orange juice, and ¼ teaspoon black pepper. Stir occasionally while on medium heat. Once the sauce has reduced and coats the back of a spoon, pull off the heat and add cold butter. Stir until butter is melted.

7. Assemble dish placing rice on the bottom, pour chicken and veggie mixture on top, drizzle sauce over the veggies and chicken. Garnish with basil, green onions and sesame seeds

Notes

• If you like a little heat to your dishes, can jalapeno to the sauce or as garnish (finely chopped and seeded.)