SHENANDOAH CHICKEN
This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.
Provided by Kitchen Witch Steph
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
- 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.
Nutrition Facts : Calories 458.6, Fat 25.3, SaturatedFat 6.1, Cholesterol 121.1, Sodium 238.4, Carbohydrate 16, Fiber 1.8, Sugar 9.8, Protein 40.6
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