All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Start Rice and Prepare Ingredients
Bring a small pot with rice and 1 ½ cups of water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Thoroughly rinse produce and pat dry. Core and cut red and green bell peppers into 1” dice. Trim and thinly slice top 2” of green part of green onion for garnish and slice remaining green onion into 1” lengths. Halve grape tomatoes. Rinse chicken breasts, pat dry, and, on a separate cutting board, cut into 1½” dice. Season chicken with a pinch of salt and pepper and reserve.
Cook the Vegetables
Warm a medium pan over medium-high heat. Add 1 tsp. olive oil and diced peppers to hot pan and cook 2 minutes. Add green onion (reserving thinly sliced pieces for garnish), tomatoes, and pineapple (including any juice) to pan and cook 1 minute. Add sweet and sour sauce, season to taste with salt and pepper, and reserve.
Heat Oil and Make Batter
Heat canola oil in a medium pan over medium heat to 350 degrees. Combine batter mix and just enough cold water (about a cup) to form a loose batter in a mixing bowl. (Batter should be thinner than pancake batter.) Add chicken pieces to batter and toss to coat completely.
Fry the Chicken
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn the heat down and let the oil cool. Working in 2 batches, lay chicken away from you in hot oil and cook 7-9 minutes, turning occasionally, until golden brown. When chicken has reached a minimum internal temperature of 165 degrees, remove from oil and set on a paper towel-lined plate. Let oil recover for 1 minute and come back up to temperature between batches.
Combine Chicken and Sauce
Transfer cooked chicken to pan with sauce and vegetables and toss. Season to taste with salt and pepper.
Plate the Dish
Place a portion of rice in the middle of a plate and arrange chicken and sauce around the rice. Garnish with remaining green onions and serve immediately.
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