Ingredients:
- Trader Joe’s frozen sweet and sour chicken tempura (fried chicken pieces with sweet and sour sauce)
- White rice
- Olive oil
- Canned pineapple chunks
- Colored sweet bell peppers
- Yellow onion
- Cherry tomatoes
- Red wine vinegar
- Sugar
- Salt and pepper
Directions:
- Preheat the oven according to the chicken tempura package directions.
- Pour the water, rice, and salt into the slow cooker and get it cooking.
- Slice the onions and bell peppers into thin strips and slice the cherry tomatoes in half.
- The oven should be heated, so toss the chicken onto a jelly roll pan and pop into the oven.
- Heat olive oil in a large skillet. Toss in the onion and bell pepper. Cook until they start to soften.
- Then, add the cherry tomatoes, pineapple chunks, a splash of red wine vinegar, a sprinkling of sugar, and season with salt and pepper.
- Cook until tomatoes start to soften. Then, fold in the sweet and sour sauce until evenly distributed.
- Pull the chicken out of the oven, pour it into the skillet, and toss with the veggies and sauce.
- Take the skillet off the heat. Plate a bed of rice and top with the sweet and sour chicken and veggies.
- That’s it!
For a side, we had a leftover tropical fruit salad from the night before. It shares many ingredients with the sweet and sour dish, but it paired nicely without being overly repetitive:
Toss together the following ingredients and let sit a few hours to let the flavors meld:
- Sliced oranges
- Sliced kiwi
- Diced onion
- Chopped rainbow sweet bell peppers
- Chopped mango
- Chunked avocado
- Halved cherry tomatoes
- Orange zest from ½ orange
- A drizzle of olive oil
- Salt and pepper
- A squeeze of honey