Healthy Takeout Sweet and Sour Chicken with brown rice and green bell pepper

Ingredients

Meat
- 2 Chicken breasts, boneless skinless

Produce
- 2 Garlic cloves
- 1 Green bell pepper
- 2 Green onions
- 4 oz Pineapple, frozen
- 1 Roma tomato

Condiments
- 3 fl oz Sweet and sour sauce

Pasta & Grains
- 3/4 cups Parboiled brown rice

Baking & Spices
- 2 tsp Multicolor sesame seeds

Time
Total: 40M

Found on homechef.com

Description

Sweet and sour chicken has had more crimes perpetrated against it than we can possibly list here. At best what you can expect from your take-out place is over-battered, soggy lumps of fried meat slathered in a sticky sauce that's tinted a color not found in nature. You deserve better, and that's exactly what we're giving you here. Tender chicken breasts are stir-fried with fresh veggies and finished in a delicate sweet and sour sauce that's neither cloying nor otherworldly, then served next to brown rice. This is a meal that's nearly as easy as take-out, but so much more nourishing and satisfying.

Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

Rinse frozen pineapple under warm water if still frozen. Cut pineapple into ½" dice. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Core Roma tomato and cut into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” dice. Season with ¼ tsp. salt and a pinch of pepper.

Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes, stirring occasionally, until chicken slightly browns. Remove chicken to a plate and wipe pan clean (chicken will finish cooking later). Return pan to medium heat.

Add 2 tsp. olive oil, green bell peppers, white parts of green onions, and garlic to pan and cook 45 seconds, or until fragrant. Add pineapple, Roma tomatoes, chicken and any accumulated juices, 2 Tbsp. water, and sweet and sour sauce. Cook 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

Add rice to plate, and top with chicken and vegetables. Garnish with sesame seeds and green parts of green onions.

Directions

1 Before Cooking Thoroughly rinse produce and pat dry Cook the Rice Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. 2 Prepare the Ingredients Rinse frozen pineapple under warm water if still frozen. Cut pineapple into ½" dice. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Core Roma tomato and cut into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” dice. Season with ¼ tsp. salt and a pinch of pepper. 3 Sear the Chicken Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes, stirring occasionally, until chicken slightly browns. Remove chicken to a plate and wipe pan clean (chicken will finish cooking later). Return pan to medium heat. 4 Cook the Vegetables and Finish Chicken Add 2 tsp. olive oil, green bell peppers, white parts of green onions, and garlic to pan and cook 45 seconds, or until fragrant. Add pineapple, Roma tomatoes, chicken and any accumulated juices, 2 Tbsp. water, and sweet and sour sauce. Cook 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. 5 Plate the Dish Add rice to plate, and top with chicken and vegetables. Garnish with sesame seeds and green parts of green onions. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition

Nutrition per serving Calories 623 Carbohydrates 87g Fat 8g Protein 46g Sodium 220mg