Healthy Takeout Sweet and Sour Chicken

with brown rice and green bell pepper

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
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)

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

  • Calories
    989
  • Carbohydrates
    87g
  • Fat
    8g
  • Protein
    46g
  • Sodium
    220mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Rinse frozen pineapple under warm water if still frozen. Cut pineapple into ½" dice. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Core Roma tomato and cut into ½" 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 ½” dice. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Sear the Chicken
    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.

  • Step 4 - Cook the Vegetables and Finish Chicken
    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.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

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