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.
Sweet and Sour Sauce(ContainsSoy/Soja)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Shanghai Bok Choy
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.