Meal Kit

Healthy Takeout Sweet and Sour Chicken

with brown rice and green bell pepper

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Sweet and sour chicken has had more crimes perpetrated against it than we can possibly list here. At best what you can expect from your take-out place is over-battered, soggy lumps of fried meat slathered in a sticky sauce that's tinted a color not found in nature. You deserve better, and that's exactly what we're giving you here. Tender chicken breasts are stir-fried with fresh veggies and finished in a delicate sweet and sour sauce that's neither cloying nor otherworldly, then served next to brown rice. This is a meal that's nearly as easy as take-out, but so much more nourishing and satisfying.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Green Bell Pepper
  • ¾ cup Parboiled Brown Rice
  • 4 oz. Frozen Pineapple
  • Info
    3 fl. oz. Sweet and Sour Sauce
  • 2 Green Onions
  • 2 Garlic Cloves
  • 2 tsp. Multicolor Sesame Seeds
  • 1 Roma Tomato

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium 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 1 1/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

  2. 2

    Prepare the Ingredients

    Rinse frozen pineapple under warm water if still frozen. Cut pineapple into 1/2" dice. Mince garlic. Stem, seed, and cut green bell pepper into 1/2" dice. Core Roma tomato and cut into 1/2" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1/2” dice. Season with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes, stirring occasionally, until chicken slightly browns. Remove chicken to a plate and wipe pan clean (chicken will finish cooking later). Return pan to medium heat.

  4. 4

    Cook the Vegetables and Finish Chicken

    Add 2 tsp. olive oil, green bell peppers, white parts of green onions, and garlic to pan and cook 45 seconds, or until fragrant. Add pineapple, Roma tomatoes, chicken and any accumulated juices, 2 Tbsp. water, and sweet and sour sauce. Cook 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  5. 5

    Plate the Dish

    Add rice to plate, and top with chicken and vegetables. Garnish with sesame seeds and green parts of green onions.

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