Honey Mandarin Chicken & Pepper Stir-Fry

🥘 Ingredients

• butter
  ½ tbsp, ½ tbsp
• cornstarch
  2 tbsp
• diced
• diced skinless dark meat chicken
  40 oz
• garlic powder
  2 tsp
• honey
  4 tsp
• hot water
• jasmine rice
  1 c
• ketchup
  2 unit
• long green pepper
  2 unit
• mandarin orange
  2 unit
• oil
• pepper
• salt
• scallion
  4 unit
• sliced almonds
  1 oz
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• medium bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a 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, water: ¾ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Place sealed honey packets in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) Halve mandarin orange ; squeeze juice from both halves over a separate small bowl . Trim and thinly slice scallion , separating scallion whites from greens. Halve, core, and thinly slice long green pepper into strips. To the bowl with mandarin juice, whisk in honey , ketchup , and soy sauce until combined.

   hot water, mandarin orange: 2 unit, scallion: 4 unit, long green pepper: 2 unit, honey: 4 tsp, ketchup: 2 unit, soy sauce: 4 tbsp
3. 

   3

   Open package of diced skinless dark meat chicken and drain off any excess liquid. In a medium bowl , combine diced skinless dark meat chicken, cornstarch , garlic powder , a pinch of salt , and pepper . Heat a large drizzle of oil in a large pan (preferably nonstick). Add chicken and cook, stirring occasionally, ⏱️ 3 minutes . Add scallion whites and green pepper. Cook, stirring occasionally, until chicken is cooked through, ⏱️ 2-3 minutes more. Stir in honey mandarin sauce and cook until the sauce has thickened and everything is well coated, ⏱️ 1-2 minutes . Stir in butter (1 TBSP for 4 servings). Taste and season with salt and pepper .

   diced skinless dark meat chicken: 40 oz, diced, cornstarch: 2 tbsp, garlic powder: 2 tsp, salt, pepper, oil, butter: ½ tbsp, salt, pepper
4. 

   4

   Once the rice is done, stir in butter (1 TBSP for 4 servings); fluff with a fork. Divide rice and chicken stir-fry between shallow bowls. Top with sliced almonds , scallion greens, and as much sriracha as you like. Serve.

   butter: ½ tbsp, sliced almonds: 1 oz, sriracha: 2 tsp