Express
Sweet and Sour Chicken Rice Bowl
with bell peppers and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Soy
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Over 30g protein
Chef
Nigel Palmer
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In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 2 Red Bell Peppers
- 1½ cups Jasmine Rice
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4 fl. oz. Sweet and Sour Sauce
- 4 Tbsp. Cornstarch
- 4 Green Onions
- 1 tsp. Garlic Salt
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) WPeX0b3k
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Calories650
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Carbohydrates89g
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Net Carbs85g
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Fat16g
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Protein35g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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 medium pot with rice, 1/4 tsp. salt, and 2 1/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.
Stem, seed, remove ribs, and cut bell peppers into 1/2" dice.Pat chicken dry and season with a pinch of salt and pepper. In a mixing bowl, combine chicken and 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, bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.
Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat. -
4 Cook Chicken and Finish Dish
Add 3 Tbsp. olive oil to hot pan used to cook vegetables. Add chicken and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add sweet and sour sauce, cooked vegetables, and garlic salt. 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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