By Alex Harrington 
This delicious dish is a delightful fusion of sweet and savory flavors, perfect for a family gathering. The blend of tender chicken bites paired with vibrant bell peppers and a sweet and tangy sauce makes for a crowd-pleasing meal. Best served over a bed of fluffy white rice, this recipe will comfortably nourish a family of five with its wonderful combination of textures and tastes.
Ingredients for a Family of 5
– Olive Oil: 1/4 cup, divided
– Chicken Thighs: 20 ounces, boneless and skinless, cut into 1-inch cubes
– Black Pepper: 1/4 teaspoon, freshly ground
– Kosher Salt: 1 3/4 teaspoons, divided
– Eggs: 2 large
– All Purpose Flour: 1 cup
– Bell Peppers: 2 large, multicolored, sliced
– Ketchup: 1/2 cup
– Pineapple Juice: 1/4 cup
– Honey: 1/4 cup
– Soy Sauce: 3 tablespoons
– Rice Vinegar: 1 tablespoon
– Cooked White Rice: 3 cups
Preparation
Before you begin, ensure you have all your ingredients ready, and your workspace is organized. Preheat your oven to 475°F (245°C) with racks positioned in the upper and lower third positions. Grease two baking sheets with 1 tablespoon of olive oil each along one of the short sides and set them aside.
Prepare the Chicken
Start by seasoning the cubed chicken thighs with black pepper and 1 1/2 teaspoons of kosher salt in a bowl. Add the eggs to the seasoned chicken, stirring to coat the chicken evenly. Put the flour in a shallow dish, and dredge each piece of chicken in the flour, ensuring to shake off any excess. Place the floured chicken cubes on the greased side of your prepared baking sheets.
Prepare the Bell Peppers
Next, distribute the sliced bell peppers on the baking sheets opposite the chicken. Drizzle the remaining 2 tablespoons of olive oil over the peppers, gently tossing them to ensure even coating.
Baking
Place the sheets in the preheated oven and bake both the chicken and bell peppers. Be sure to rotate the sheets halfway through to guarantee even cooking. After about 15 minutes, when the chicken begins to brown in spots, remove the sheets from the oven. Flip the chicken pieces using a spatula and return them to the oven. Continue baking until the chicken becomes crispy and reaches an internal temperature of 165°F (73°C), approximately another 5 more minutes.
Prepare the Sauce
While the chicken and peppers are baking, prepare the sauce. In a small saucepan, combine the ketchup, pineapple juice, honey, soy sauce, rice vinegar, and the remaining 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat, whisking occasionally. Lower the heat to medium-low and allow it to simmer while stirring often until the sauce reduces to about 3/4 cup and coats the back of a spoon, which should take about 5 minutes. Remove from heat when done.
Final Assembly
Once the chicken is ready, pour 1/4 cup of your prepared sauce over it and toss to coat the chicken evenly. To serve, divide the cooked rice, crispy chicken, and bell peppers into five serving bowls. Drizzle each serving with the remainder of the sauce. Serve immediately, and enjoy your flavorful meal!
Conclusion
This vibrant and flavorful chicken dish is perfect for a family meal, emphasizing easy preparation and delightful flavors that appeal to both children and adults. Enjoy connecting over this scrumptious meal, balancing a harmonious mix of sweetness and savoriness on your taste buds.
Gary