Meal Kit

Sweet and Sour Fried Chicken and Pineapple

with broccoli rice

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, 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)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    3 fl. oz. Cantonese Sweet and Sour Sauce
  • ¾ cup Jasmine Rice
  • Info
    ⅓ cup Tempura Mix
  • 4 oz. Broccoli Florets
  • 3 oz. Pineapple Chunks
  • Info
    ½ tsp. Sriracha Salt
  • Info
    0.406 fl. oz. Tamari Soy Sauce

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
    915
  • Carbohydrates
    113g
  • Fat
    31g
  • Protein
    44g
  • Sodium
    1689mg

Recipe Steps

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 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 stir in soy, and cooked broccoli While rice cooks, prepare ingredients."

  2. 2

    Cook The Broccoli

    Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and sriracha salt and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Add 10 tsp olive oil to a medium non stick pan over medium heat. (⅓ cup) While oil heats, add tempura and a ¼ cup water to a mixing bowl and stir until a thick batter forms, like a pancake batter. _If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached. Add chicken to batter and coat evenly. Working in batches if necessary, lay chicken in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. Reserve pan; no need to wipe clean.

  4. 4

    Make The Sauce

    In the same pan over medium high heat, add 1 tsp olive oil and pineapple chunks and cook 1-2 minutes. Add sweet and sour sauce and bring to a simmer.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, serving chicken with sauce. Bon appétit!

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