Shenandoah Chicken



  • 2.50 lbs chicken breast
  • 1 green bell peppers
  • 1 red bell peppers
  • 1 yellow bell peppers
  • 2 medium onion
  • 3 tablespoons vegetable oil
  • 1 tablespoon creole seasoning
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sweet and sour sauce
  • 1 to taste rice

Use imperial measurements


How to make Shenandoah Chicken

  • Heat a large skillet to medium high and add half of oil.
  • Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
  • Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
  • 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/oni
  • Brown the chicken until cook and no longer pink.
  • Add the peppers and onions back in and then the sauce.
  • Cook until sauce is heated through.
  • Taste and add more Creole seasoning if necessary.

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