Meal Kit
Sweet and Sour Fried Chicken and Pineapple
with broccoli rice
Prep & Cook Time: 40-50 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Wheat, Soy
Chef
Jimmy Cababa
Home Chef has provided you delicious and easy-to-prepare meals for years, but we've just gotten to getting you some sweet and sour chicken in 2021. Why? Well, it took us that look to perfect it, and we think we've nailed it here. We made it crispy, crunchy, and all around delicious with pineapple to boot. Good things come to those who wait!
In Your Box (serves 2)
- 3 oz. Pineapple Chunks
- ¾ cup Jasmine Rice
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0.406 fl. oz. Tamari Soy Sauce
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½ tsp. Sriracha Salt
- 4 oz. Broccoli Florets
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2 oz. Hawaiian Sweet and Sour Sauce
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⅓ cup Tempura Mix
- 12 oz. Diced Boneless Skinless Chicken Breasts
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)
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Calories900
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Carbohydrates97g
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Fat36g
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Protein43g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
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
Customize It Instructions
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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If using shrimp, follow same instructions as diced chicken in Steps 3 and 4, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Roast the Broccoli
Cut broccoli into bite-sized pieces.
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and Sriracha salt (to taste).Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.While broccoli roasts, cook rice. -
2 Cook the Rice
Bring a small pot with rice and 11/2 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 sauce and roasted broccoli. -
3 Prepare the Chicken
Line a plate with a paper towel.
Pat chicken dry, and season all over with a pinch of pepper.Place a medium non-stick pan over medium heat and add 4 Tbsp. olive oil. Let heat, 5 minutes.While oil heats, combine tempura mix and 2 Tbsp. water in a mixing bowl. Add additional water, 1 Tbsp. at a time, until a thick batter forms, like a pancake batter. -
4 Cook the Chicken
Add chicken to bowl with batter and coat evenly.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, add chicken to hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.Transfer cooked chicken to towel-lined plate. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add pineapple to hot pan. Stir occasionally until slightly browned, 1-2 minutes.
Stir in sweet and sour sauce and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping rice with chicken and chicken with sauce. Bon appétit!
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