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Sweet and sour chicken with red peppers, carrot and green onions mixed with white rice in a glass meal prep container

Sweet and Sour Chicken and Peppers with Rice

Lightly coated chicken breast stir-fried with red peppers, carrot and green onions in a homemade sweet and sour sauce, served over rice. About 45 g of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 565
Ingredients Method Notes

Ingredients
  

Chicken and vegetables
  • 12 oz boneless skinless chicken breast cut into 1-inch pieces, about 340 g
  • 1 tbsp cornstarch
  • salt and black pepper
  • 2 tsp neutral oil divided
  • 2 red bell peppers cut into strips
  • 1 small carrot cut into thin strips
  • 4 green onions cut into 2-inch pieces, white and green parts
  • 1 handful spinach optional
Sweet and sour sauce
  • 3 tbsp ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 garlic clove grated
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch
  • 3 tbsp water
To serve
  • 1½ cups cooked white rice about 240 g, from ½ cup dry; or 1 microwave rice pouch

Method
 

  1. Cook the rice in a pot according to the package, or heat a microwave rice pouch.
  2. Whisk all the sauce ingredients in a small bowl until the cornstarch dissolves.
  3. Toss the chicken with the cornstarch, salt and pepper. Heat 1 tsp of the oil in a large skillet or wok over high heat and cook the chicken in a single layer for 5–6 minutes, until golden and cooked through. Move it to a plate.
  4. Add the remaining oil, the peppers and the carrot and stir-fry for 3–4 minutes, until crisp-tender. Add the green onions for the last minute.
  5. Return the chicken to the pan, pour in the sauce and stir for 1–2 minutes, until it thickens and coats everything. Stir in the spinach, if using, until it wilts.
  6. Add the cooked rice to the pan and toss everything together for 1 minute, so the rice picks up some of the sauce. Divide between 2 containers.

Notes

Lighter than takeout: the chicken is pan-seared with a thin cornstarch coating instead of battered and deep-fried, and the sauce uses ketchup, vinegar and a little honey instead of a lot of sugar.
Meal prep: keeps 3–4 days in the fridge. Store the rice in the same container; reheat with a splash of water.