Sweet & Sour Chicken
with Roasted Veggies & Rice
Cooking time
25 minutes
Servings
4
Calories
610 /serving
You’ll find amazing sweet and sour dishes around the world, but for many people Cantonese cuisine is the GOAT. Let the kids guess what’s in the sauce as they gobble up this easy pleaser of chicken and veggies. Hint: there is a dash of ketchup.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 200g String peas (sugar snap peas or snow peas)
- 300g Cauliflower florets
- 15ml Ketchup
- 90ml Pineapple chili sauce
- 15ml Apple cider vinegar
- 320g White rice
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
3 g
Sodium
1050 mg
Total Carb
84 g
Sugars
15 g
Protein
43 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- 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.
Roast the vegetables
- Meanwhile, remove the stem ends of the string peas; halve crosswise on an angle. In a medium bowl, toss with ¼ of the spices and S&P.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅓ of the remaining spices and S&P.
- Roast, stirring halfway, 10 to 12 min., until lightly browned and tender.
- Stir and add the string peas. Roast, 8 to 10 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Make the sauce & coat the chicken
- Meanwhile, in a small bowl, combine the ketchup, pineapple chili sauce, vinegar and 2 tbsp water.
- To the pan of chicken, add the sauce and cook, spooning the sauce over, 1 to 2 min., until warmed through and coated.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and vegetables.
- Spoon any remaining sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
