Sweet and Sour Chicken
with Pineapple and Peppers over Jasmine Rice
Sweet and sour may be a Chinese takeout staple, but our DIY version is proof that some things are even better when made at home (and totally worth the effort). That’s because there’s less grease and more veggies in it, so it feels lighter and tastes brighter, too. There’s even some bonus pineapple thrown into the mix of chicken and peppers to ensure that you get plenty of sweet, sweet satisfaction.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
2 unit
Scallions
1 unit
Bell Pepper
1 unit
Poblano Pepper
8 ounce
Pineapple
24 ounce
Chicken Breasts
1 tablespoon
Fry Seasoning
2 tablespoon
Cornstarch
1.5 cup
Jasmine Rice
1 ounce
Apple Cider Vinegar
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
7 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then thinly slice scallions, separating greens and whites. Core and seed bell and poblano peppers, then cut each into 1-inch pieces. Drain pineapple, reserving juice in a medium bowl.
Pat chicken dry with a paper towel, then cut into 1-inch cubes. Place in a large bowl along with fry seasoning and 1 TBSP cornstarch (1 packet). Season with salt and pepper. Toss until cubes are evenly coated all over.
Melt 2 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until and fragrant, 1-2 minutes. Add 2½ cups water, rice, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer until tender, about 15 minutes. Keep covered off heat until meal is ready.
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and bell peppers. Cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. Toss in pineapple and scallion whites. Cook until peppers and pineapple begin to brown, about 2 minutes. Remove from pan and set aside.
Meanwhile, add 1 tsp sugar, vinegar, soy sauce, stock concentrate, remaining ginger and cornstarch, and ½ cup water to bowl with pineapple juice. Stir to combine. After emptying pan, heat a thin layer of oil in same pan over medium-high heat (we used 2 TBSP). Add chicken and cook, tossing occasionally, until almost cooked through, 5-8 minutes. TIP: Don’t overcrowd pan— work in batches if needed.
Pour sauce into pan and cook, stirring, until thick and glaze-like, 1-2 minutes. Remove pan from heat, then stir in peppers and pineapple. Divide rice between plates, then top with stirfry from pan. Garnish with scallion greens and serve.
