Sweet & Sour Chicken
over Rice with Snappy Veggies
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Few kids can resist the tangy-sweet palate of North American Chinese food. It’s in full force on juicy chunks of chicken, coated in sweet soy, pineapple chili sauce and rice vinegar. Tender-crisp bok choy and string peas are sautéed to serve over soothing white rice.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 450g Baby bok choy
- 200g String peas (sugar snap peas or snow peas)
- 45ml Sweet soy sauce
- 90ml Pineapple chili sauce
- 60ml Rice vinegar
- 320g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
870 mg
Total Carb
90 g
Sugars
21 g
Protein
48 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; separate the leaves.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise.
- Pat the chicken dry and cut into ½ inch strips; season with S&P.
Cook & coat the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, stirring often, 2 to 4 min., until beginning to brown.
- Add the soy sauce, pineapple chili sauce and vinegar; bring to a simmer.
- Cook, stirring occasionally, 4 to 6 min., until the chicken* is cooked through.
Sauté the vegetables
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the bok choy, string peas, spices and S&P.
- Sauté, 2 to 3 min., until crisp-tender.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken and vegetables. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
