Crispy Sweet and Sour Chicken with Jasmine Rice and Red Bell Peppers
$5.99 per serving
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Diced Chicken Tenderloin
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
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2 oz. Hawaiian Sweet and Sour Sauce
- 2 Green Onions
- 3 Tbsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QOj9pZqw
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Calories780
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Carbohydrates87g
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Net Carbs83g
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Fat27g
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Protein46g
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Sodium850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Pat diced chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. In a mixing bowl, toss or gently combine chicken with cornstarch until evenly coated. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.
Remove vegetables to plate. Wipe pan clean and reserve. -
4 Cook the Chicken
Line a plate with paper towel.
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove chicken to towel-lined plate.Carefully discard oil. Reserve pan. -
5 Finish the Dish
Return pan used to cook chicken to medium-high heat. Add sweet and sour sauce to hot pan. Heat, 30 seconds.
Add vegetables and chicken to pan. Stir until coated and heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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