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Sweet 'n Sour Chicken

Sweet 'n Sour Chicken

with Veggie Fried Rice

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Riffing on classic Chinese-Canadian dishes, we are simplifying familiar favourites like fried rice and sweet and tangy chicken so you don't have to wait for take-out anymore!

Tags:Family FriendlyDiscovery
Allergens:Sulphites/SulfiteSoy/SojaSesame/SésameWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

95 g

Pineapple

200 g

Green Bell Pepper

56 g

Green Peas

85 g

Carrot

56 g

Yellow Onion

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

½ cup

Sweet and Sour Sauce

(ContainsSoy/Soja)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

¾ cup

Jasmine Rice

2 unit

Green Onions

Not included in your delivery

1.5 tbsp

Oil*

¾ tsp

Salt*

¼ tbsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate122 g
Sugar39 g
Dietary Fiber5 g
Protein49 g
Cholesterol125 mg
Sodium2650 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Peeler
Large Bowl
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Bring 1 1/4 cups water and 1/4 tsp salt (dbl both 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.

2

While rice cooks, cut pineapple into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the carrot into 1/4-inch pieces (use whole carrot for 4 ppl). Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl). Thinly slice green onions. Pat chicken dry with paper towels, then cut in half. (NOTE: Cut larger tenders into thirds.)

3

Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken to a large bowl. Drizzle with half the sesame oil, then season with salt and pepper. Sprinkle with cornstarch, then toss to coat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken to the pan. Sear, flipping halfway, until golden-brown and cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook chicken in two batches if needed!) Transfer chicken to a plate. Carefully wipe pan clean.

4

Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring for 1 min. Add peas and half the green onions, then season with salt. Cook, stirring often, until onions soften, 2-3 min. Add rice, then drizzle half the soy sauce over top. Stir to combine. Season with salt and pepper. Cook, stirring occasionally, until rice is slightly crispy and veggies are tender, 3-4 min.

5

While the veggies cook, heat another large pan over medium-high heat. When hot, add remaining sesame oil, then peppers and yellow onions. Cook, stirring often, until veggies soften slightly, 3-4 min. Add pineapple, sweet and sour sauce and remaining soy sauce, then season with salt. Bring to a simmer. Add chicken, then stir to combine. Cook until sauce thickens, 1-2 min.

6

Divide rice and chicken between plates. Sprinkle remaining green onions over top.