Sweet and Sour Chicken and Rice
Freeze-dried chicken, pineapple, and peppers in a sweet-and-sour rice bowl. One bag, boiling water, fifteen minutes.
- calories
- 750
- weight
- 7 oz
- cal / oz
- 107
- protein
- 30 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 15 min
- total time
- 18 min
- water
- 480 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Canister stove
- Alcohol / Esbit
- Backpacking
- Day hike
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant rice | 3/4 cup | |
|---|---|---|
| Freeze-dried chicken | 1/2 cup | |
| Dried carrots | 1/4 cup | diced |
| Freeze-dried pineapple | 1/2 cup | |
| Freeze-dried bell peppers | 2 tbsp | red or green |
| Dried tomatoes | 2 tbsp | |
| Dried onion | 1 tbsp | |
| Brown sugar | 1 tbsp | packed |
| Dry sweet and sour sauce mix | 2.5 tsp | half a standard packet |
Method
- Bring 480 ml of water to a boil.
- Pour all dry ingredients into the pot and stir well to combine.
- Cover and remove from heat. Let sit for 15 minutes.
- Stir and eat directly from the pot or transfer to a bowl or cup.
Freeze-dried ingredients are the only way to carry real chicken and tropical fruit to the trail. The mixture rehydrates into something substantially different from plain rice, and the chicken adds the protein needed for afternoon miles. The brown sugar and sauce mix balance the dried vegetables and pineapple into something that reads as intentional, not assembled from whatever you had left at resupply.
Fifteen minutes is enough for everything to soften: pineapple and carrots are already tender, rice just needs water, and freeze-dried chicken rehydrates quickly. The meal works equally well in a pot or in a freezer bag with pre-boiled water. If cooking in a pot, let it cool slightly before eating—it holds heat longer than soup.
Packing
Mix all dry ingredients into a quart freezer bag at home and seal well to keep freeze-dried ingredients fresh. For use within a few days, a regular plastic freezer bag works fine; for longer trips, use a vacuum-sealed bag. Label with cooking instructions. You can cook one-pot style or use the freezer-bag-cooking method: pour the hot water into the bag, wrap it for insulation (a dedicated FBC cozy or spare clothing), and let it sit while you rest.
Variations
- Add a handful of cashews or peanuts for crunch and extra calories, but pack them separately so they don't absorb moisture.
- Increase the brown sugar to 1.5 tbsp for a more pronounced sweetness.
- Substitute freeze-dried mango for half the pineapple if you prefer a different tropical flavor.
https://trailcooking.com/2022/06/25/fbc-meals-sweet-and-sour-chicken-and-rice-at-south-whidbey-state-park