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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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.