topBanner
Sweet and Sour Chicken

Sweet and Sour Chicken

with Pineapple and Peppers over Jasmine Rice

Read more

Sweet and sour may be a Chinese takeout staple, but our DIY version is proof that some things are even better when made at home (and totally worth the effort). That’s because there’s less grease and more veggies in it, so it feels lighter and tastes brighter, too. There’s even some bonus pineapple thrown into the mix of chicken and peppers to ensure that you get plenty of sweet, sweet satisfaction.

Allergens:SoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 thumb

Ginger

2 unit

Scallions

1 unit

Bell Pepper

1 unit

Poblano Pepper

8 ounce

Pineapple

24 ounce

Chicken Breasts

1 tablespoon

Fry Seasoning

2 tablespoon

Cornstarch

1.5 cup

Jasmine Rice

1 ounce

Apple Cider Vinegar

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Chicken Stock Concentrate

Not included in your delivery

7 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber3 g
Protein41 g
Cholesterol135 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Peeler
Strainer
Large Bowl
Paper Towel
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then thinly slice scallions, separating greens and whites. Core and seed bell and poblano peppers, then cut each into 1-inch pieces. Drain pineapple, reserving juice in a medium bowl.

2

Pat chicken dry with a paper towel, then cut into 1-inch cubes. Place in a large bowl along with fry seasoning and 1 TBSP cornstarch (1 packet). Season with salt and pepper. Toss until cubes are evenly coated all over.

3

Melt 2 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until and fragrant, 1-2 minutes. Add 2½ cups water, rice, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer until tender, about 15 minutes. Keep covered off heat until meal is ready.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and bell peppers. Cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. Toss in pineapple and scallion whites. Cook until peppers and pineapple begin to brown, about 2 minutes. Remove from pan and set aside.

5

Meanwhile, add 1 tsp sugar, vinegar, soy sauce, stock concentrate, remaining ginger and cornstarch, and ½ cup water to bowl with pineapple juice. Stir to combine. After emptying pan, heat a thin layer of oil in same pan over medium-high heat (we used 2 TBSP). Add chicken and cook, tossing occasionally, until almost cooked through, 5-8 minutes. TIP: Don’t overcrowd pan— work in batches if needed.

6

Pour sauce into pan and cook, stirring, until thick and glaze-like, 1-2 minutes. Remove pan from heat, then stir in peppers and pineapple. Divide rice between plates, then top with stirfry from pan. Garnish with scallion greens and serve.