Sweet and Sour Chicken Bowl

Sweet and Sour Chicken Bowl

with Jasmine Rice and Pineapple Stir-Fry

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Take a “wok” on the wild side tonight with this cornstarch-crusted chicken tossed in our signature sweet and sour sauce. It’s the perfect topper for steamed jasmine rice studded with juicy pineapple and a stir-fried veggie mix!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

½ cup

Sweet and Sour Sauce


190 g

Pineapple, spears

¾ cup

Jasmine Rice

56 g



2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Shanghai Bok Choy

2 tbsp



Not included in your delivery

2 tbsp


½ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate109 g
Sugar29 g
Dietary Fiber5 g
Protein42 g
Cholesterol145 mg
Sodium1980 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Shallow Dish
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, pat chicken dry with paper towels. Season with salt and pepper. Add cornstarch, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4ppl) to a shallow dish. Stir to combine. Add chicken to the shallow dish with the cornstarch mixture. Turn to coat both sides.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**


Cut bok choy into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Heat the same pan (from step 3), over medium heat. When hot add 1/2 tbsp oil, then bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the pineapple and edamame. Cook, stirring often, until pineapple is warmed through, 1-2 min.


Fluff the cooked rice with a fork. Add the rice, soy and 1 tbsp oil (dbl for 4ppl) to the pan with the veggies. Cook, stirring often, until the rice starts to turn golden brown, 3-4 min.


Add the cooked chicken and half the sweet and sour sauce to a large bowl. Toss to coat. Divide the rice stir-fry between plates and top with the sweet and sour chicken. Drizzle with any remaining sweet and sour sauce.