Value Meal

Crispy Sweet and Sour Chicken with Jasmine Rice and Red Bell Peppers

$5.99 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • Info
    2 oz. Hawaiian Sweet and Sour Sauce
  • ¾ cup Jasmine Rice
  • 12 oz. Diced Chicken Tenderloin
  • 2 Green Onions
  • 3 Tbsp. Cornstarch

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.

  • Nutrition (per serving)

  • Calories
    782
  • Carbohydrates
    87g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    852mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Pat diced chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. In a mixing bowl, toss or gently combine chicken with cornstarch until evenly coated.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Remove vegetables to plate. Wipe pan clean and reserve.

  4. 4

    Cook the Chicken

    Line a plate with paper towel. Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to towel-lined plate. Carefully discard oil. Reserve pan.

  5. 5

    Finish the Dish

    Return pan used to cook chicken to medium-high heat. Add sweet and sour sauce to hot pan. Heat, 30 seconds. Add vegetables and chicken to pan. Stir until coated and heated through, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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