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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

95 g


200 g

Green Bell Pepper

56 g

Green Peas

85 g


56 g

Yellow Onion

1 tbsp



½ cup

Sweet and Sour Sauce


1 tbsp

Sesame Oil


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


¾ tsp


¼ tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Bowl
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.)


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.


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.


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.


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