Bulgogi Chicken

🥘 Ingredients

• black pepper
  ½ tsp
• bulgogi sauce
  1 unit
• butter
  2 tbsp
• carrots
  8 oz
• chicken cutlets
  2 pieces
• cooking oil
  2 tsp
• jasmine rice
  ¾ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  4 pieces
• sesame seeds
  1 tbsp

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into ½-inch-thick rounds. Zest and quarter lemon . Trim and thinly slice scallions , separating whites from greens.

   carrots: 8 oz, lemon: 1 unit, scallions: 4 pieces
2. 

   2

   In a small pot, combine jasmine rice , ¾ cup water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, salt: 1 tsp
3. 

   3

   While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil , salt, and black pepper . Roast carrots on top rack for ⏱️ 10 minutes .

   olive oil: 1 tbsp, black pepper: ½ tsp
4. 

   4

   Meanwhile, pat chicken cutlets 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 chicken and sear, turning occasionally, until browned all over, ⏱️ 4 minutes . Once carrots have roasted, remove sheet from oven. Stir carrots and carefully place seared chicken on opposite side. Return to top rack; roast until chicken is cooked through and carrots are tender, ⏱️ 10 minutes more.

   chicken cutlets: 2 pieces, cooking oil: 2 tsp
5. 

   5

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

   butter: 2 tbsp, bulgogi sauce: 1 unit
6. 

   6

   Fluff rice with a fork. Stir in half the lemon zest, 1 TBSP butter, and a squeeze of lemon juice; season with salt and pepper. Thinly slice chicken crosswise. Divide rice, chicken, and carrots between plates. Drizzle chicken with sauce. Sprinkle with scallion greens and sesame seeds . Serve with remaining lemon wedges on the side.

   sesame seeds: 1 tbsp