Wash and dry the bell pepper and broccoli then cut into 1/2-inch pieces. Set both aside until Step 4. Place the small pot on medium-high heat with 1 1/4 cup of water (10 fl. oz.) and 1/4 teaspoon of salt (optional). Add the jasmine rice. Bring to a low boil then reduce the heat to medium low and cover with the lid. Cook for 10 minutes, or until tender. Set aside until plating.
In a medium bowl, mix the diced chicken with the cornstarch-sesame blend and 1/4 teaspoon salt until all the pieces of the chicken are evenly coated.
Place the large sauté pan on medium-high heat with 3-4 tablespoons of high-heat oil (such as canola, soy, corn, sunflower). Preheat for 3-4 minutes, then carefully add the prepared chicken pieces. (Chef's Tip: add a sprinkling of cornstarch to the oil. If it sizzles, the oil is hot enough to fry the chicken.) Fry the first side without turning for 3-4 minutes. Flip the chicken pieces over with the slotted spoon and cook for 3-4 minutes more until the chicken is browned and crisp. If the chicken is getting too dark, reduce the heat. Remove the crispy chicken to the plate lined with a paper towel.
Pour out all but 2-3 teaspoons of the remaining oil. Return the pan to the burner, then add the cut peppers, broccoli, and carrots. Sauté to soften for 2-3 minutes then carefully add in the pineapple and sweet and sour sauce. Bring to low simmer then add the cooked chicken back to the pan. Stir well to coat the chicken and cook for 2-3 minutes more. Remove from heat and turn off all burners.
To plate, divide the rice between 2 shallow bowls or plates. Top with the sweet and sour chicken mix. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.

Crispy Sweet and Sour Chicken with Jasmine Rice