Sweet 'n' Sour Chicken

Sweet 'n' Sour Chicken

with Veggie Fried Rice

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Riffing on classic Chinese-Canadian dishes, for tonight's dinner we've simplified familiar favourites like fried rice and sweet and tangy chicken so you don't have to wait for takeout 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


113 g

Yellow Onion

1 tbsp



½ cup

Sweet and Sour Sauce


1 tbsp

Sesame Oil


2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

¾ cup

Jasmine Rice

1 unit

Green Onions

Not included in your delivery

1.5 tbsp


½ tsp


¼ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate119 g
Sugar40 g
Dietary Fiber7 g
Protein49 g
Cholesterol125 mg
Sodium2650 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Large Non-Stick 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. Remove the pot from heat. Set aside, still covered.


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 onion into 1/2-inch pieces. Thinly slice green onions. Pat chicken dry with paper towels, then cut in half. (NOTE: Cut larger tenders into thirds.) Stir together sweet and sour sauce, half of the sesame oil, half of the cornstarch, half of the soy sauce and 3 tbsp water (dbl for 4 ppl) in a medium bowl.


Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken to a large bowl. Season with salt and pepper. Drizzle half of the remaining soy sauce over top, then sprinkle with remaining cornstarch. Stir to coat. When the pan is hot, add remaining sesame oil, then chicken. Cook, stirring occasionally, until golden-brown, 3-4 min.


Add 1/2 tbsp oil (dbl for 4 ppl) to the pan with chicken, then peppers and half the onions. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add pineapples, then sweet and sour sauce mixture. Bring to a simmer. Cook, stirring often, until sauce thickens and chicken is cooked through, 1-2 min.** Season with salt and pepper, to taste. Transfer to a bowl, then cover to keep warm. Carefully wipe the 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 remaining onions. Season with salt and pepper. Cook, stirring often, until onions soften, 2-3 min. Add rice, then drizzle remaining soy sauce over top. Stir to combine. Season with salt and pepper, to taste. Cook, stirring occasionally, until carrots are tender-crisp, 3-4 min.


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