Sweet and Sour Chicken

Updated at: Wed, 16 Aug 2023 23:58:11 GMT

Step 1

1) Place 2 vacuum sealed chicken breasts in a Suvie pan, cover with water, and insert into the bottom zone Suvie. Input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 150°F for 1 hour Top Zone: None

Step 2

2) Place 1 cup jasmine rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings Rice, Long Grain, 1 cup

Step 3

3) While the chicken cooks, prepare the sauce. Dissolve 2 tsp cornstarch and 1 tbsp water in a small bowl, set aside. In a small saucepan, whisk together 1/3 cup pineapple juice, 2 tbsp rice vinegar, 1 tbsp ketchup, and 1 tsp soy sauce. Bring to a boil over medium-high heat and then whisk in cornstarch slurry. Cook for 2 minutes or until thickened. Remove from heat and set aside.

Step 4

4) After the chicken has finished cooking, remove from packaging and pat dry. Cut chicken into ½ to 1-inch pieces and transfer to a medium bowl. Sprinkle remaining 1 tbsp cornstarch and ¼ tsp salt over the chicken, tossing to coat.

Step 5

5) Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat until shimmering. Add chicken and 3 oz snap peas and cook, stirring often, until chicken is browned, about 2 minutes.

Step 6

6) Remove from heat and stir in sweet and sour sauce. Divide rice between bowls, top with chicken, and garnish with scallions.

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