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
Spice Level:Not Spicy
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
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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