Bulgogi Chicken

🥘 Ingredients

• bulgogi sauce
  8 oz
• butter
  2 tbsp
• carrots
  24 oz
• chicken cutlets
  20 oz
• cooking oil
  1 tsp
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tsp
• paper towels
• pepper
• salt
• scallions
  2 unit
• sesame seeds
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into 1/2-inch-thick rounds. Zest and quarter lemon . Trim and thinly slice scallions , separating whites from greens.

   carrots: 24 oz, lemon: 1 unit, scallions: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 3/4 cup water (1 1/2 cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil , salt, and pepper . (For 4 servings, spread out across entire sheet.) Roast carrots on top rack for 10 minutes (you'll add the pork then). Roast carrots on top rack for 7 minutes (you'll add the chicken then).

   olive oil: 1 tsp, pepper
4. 

   4

   Meanwhile, pat pork dry with paper towels ; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, remove sheet from oven. Stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; roast on middle rack.) Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more. Pat chicken cutlets dry with paper towels; season with salt and pepper. Drizzle with oil to lightly coat (no need to sear). Once carrots have roasted 7 minutes, stir carrots and place chicken on opposite side of sheet. (For 4 servings, place chicken on second sheet; roast on middle rack.) Return to top rack; roast until chicken is cooked through, 15-18 minutes more.

   paper towels, cooking oil: 1 tsp, chicken cutlets: 20 oz
5. 

   5

   When pork and carrots have 5 minutes left, melt butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water. Use a large pan here.

   butter: 1 tbsp, bulgogi sauce: 8 oz
6. 

   6

   Fluff rice with a fork. Stir in half the lemon zest (add more if you like), butter , and a squeeze of lemon juice; season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds . Serve with remaining lemon wedges on the side. Thinly slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165 degrees.

   butter: 1 tbsp, sesame seeds: 1 tbsp