Healthy Takeout Sweet and Sour Chicken

Ingredients

• ¾ Cup Parboiled Brown Rice
• 4 oz Frozen Pineapple
• 2 Garlic Cloves
• 1 Green Bell Pepper
• 1 Roma Tomato
• 2 Green Onions
• 2 Boneless Skinless Chicken Breasts
• 3 oz Sweet and Sour Sauce
• 2 tsp. Multicolor Sesame Seeds
• Olive Oil
• Salt Pepper
• Rinse frozen pineapple under warm water if still fro-

Instructions

1. 1

   Cook Within: For best browning results, blot diced chicken with paper towel just before adding to hot pan. Battered and fried meat served with scarlet-colored sweet and sour sauce is a Westernized version of Cantonese cuisine where mixtures of sweet and sour elements are commonly used as dips for meat.

2. 2

   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 ten- der and water has been absorbed, 17-20 minutes.

3. 3

   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.

4. 4

   Prepare the Ingredients: Rinse frozen pineapple under warm water if still fro- zen. 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

5. 5

   Plate the Dish: Add rice to plate, and top with chicken and vegeta- bles. Garnish with sesame seeds and green parts of

6. 6

   Heat 2 tsp. olive oil in a medium pan over medi-: um-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 recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts white and green portions of green onions separate after slicing. White portions are stir- fried with vegetables and green portions garnish final dish. • Be sure to keep an eye on sweet and sour sauce, as it may burn if heat is too high. the recipe before you start–we promise it will be time