Mandarin Chili Chicken

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  12 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1.333 tbsp, 1
• cornstarch
  1 tbsp
• garlic
• jasmine rice
  1 c
• mandarin orange
  2 unit
• organic chicken cutlets
  20 oz
• salt
  1 tsp
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  2 tsp
• sweet Thai chili sauce
  4 oz
• zucchini
  2 unit

🍳 Cookware

• small pot
• baking sheet
• medium bowl
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve mandarin orange . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 2 unit, carrot: 12 oz, mandarin orange: 2 unit, scallions: 4 unit
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ⏱️ 18 minutes . While rice cooks, on a baking sheet , toss zucchini and carrots with a drizzle of cooking oil , half the garlic powder, salt, and pepper. Roast on middle rack until browned and tender, ⏱️ 20 minutes .

   jasmine rice: 1 c, cooking oil: 1 tbsp, garlic
3. 

   3

   In a medium bowl , whisk together juice from whole mandarin, chicken stock concentrate , sweet Thai chili sauce , soy sauce , half the cornstarch , ½ cup water, and sugar . Set aside.

   chicken stock concentrate: 2 unit, sweet Thai chili sauce: 4 oz, soy sauce: 4 tbsp, cornstarch: 1 tbsp, sugar: 2 tsp
4. 

   4

   Pat pork (or organic chicken cutlets ) dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork (or chicken) and cook until browned and cooked through, ⏱️ 5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. **Swap in chicken or organic chicken for pork. Cook chicken until cooked through, 3-5 minutes per side.**

   organic chicken cutlets: 20 oz, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 1
5. 

   5

   In the pan used to rise, heat a drizzle of cooking oil over medium-high. Add scallion whites and cook, stirring occasionally, until fragrant and soft, ⏱️ 45 seconds . Add mandarin-juice sauce; reduce heat to medium and cook until thickened, ⏱️ 3 minutes . Turn off heat. Stir in butter until melted. Add pork (or chicken) to sauce and turn to coat.

   cooking oil: 1 tsp, butter: 2 tbsp
6. 

   6

   Fluff rice with a fork; season with salt and pepper. Divide rice and roasted veggies between plates. Top rice with pork and any remaining sauce. Garnish with scallion greens. Serve. **Chicken is fully cooked when internal temperature reaches 165°.**