Meal Kit
Healthy Takeout Sweet and Sour Chicken
with brown rice and green bell pepper
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Sesame, Soy
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Under %{max_calories} calories
Chef
David Padilla
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
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3 fl. oz. Sweet and Sour Sauce
- 2 Green Onions
- 2 Garlic Cloves
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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.
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Nutrition (per serving) BqBQVJPm
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Calories1000
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Carbohydrates168g
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Net Carbs165g
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Fat31g
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Protein52g
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Sodium710mg
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
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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.
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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.
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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.
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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.
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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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