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Japanese Sweet-and-Sour Chicken

Japanese Sweet-and-Sour Chicken

with Dill Pickle Coleslaw
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
870 kcal
Protein
: 
49g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Wheat
  • Soy
  • Mustard
  • Sulphites
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Egg

(Contains: Egg)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

2 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

1 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

2 tbsp

Pickle Relish

½ tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

Not included in your delivery

2.5 tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories870 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber3 g
Protein49 g
Cholesterol225 mg
Sodium1420 mg
Potassium900 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice and prep
1
  • Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, thinly slice green onion.
  • Peel, then mince or grate garlic.
Butterfly and dredge chicken
2
  • In a large bowl, crack in egg, then whisk well. Season with salt and pepper.
  • On a separate cutting board, pat chicken dry with paper towels.
  • Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
  • Open up chicken like a book. Season both sides with salt and pepper.
  • Sprinkle flour all over chicken.
  • Working with one chicken breast at a time, coat each breast in egg wash, then transfer to a plate.
Cook chicken
3
  • Heat a large non-stick pan over medium.
  • Meanwhile, in a medium bowl whisk together garlic, soy sauce mirin blend, white wine vinegar, 2 tsp (4 tsp) sugar and 2 tbsp (4 tbsp) water. (NOTE: This is your sweet-and-sour glaze.)
  • When the pan is hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 4-5 min on one side, until browned. Flip chicken, then continue cooking for another 4-5 min, until cooked through.** (TIP: If chicken is browning too quickly, reduce heat to medium-low.)
  • Remove from heat.
Glaze chicken
4
  • Meanwhile, reheat the same pan over medium, then add sweet-and-sour glaze. Cook for 2-3 min, stirring occasionally, until glaze thickens slightly. 
Make coleslaw
5
  • Meanwhile, in a large bowl, whisk together pickle relish, half the mayo (use all for 4 servings), half the seasoned rice vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. 
  • Add coleslaw cabbage mix, then toss to coat. 
Finish and serve
6
  • Thinly slice chicken.
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice and coleslaw between plates. Top rice with chicken.
  • Spoon glaze over chicken, then sprinkle with remaining green onions.

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