Honey Mandarin Chicken & Asparagus Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• diced skinless dark meat chicken
  20 oz
• garlic powder
  2 tsp
• honey
  4 tsp
• hot water
• jasmine rice
  1 c
• ketchup
  2 unit
• long green pepper
  1 unit
• mandarin orange
  2 unit
• salt
  1 tsp
• scallions
  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: 1 tsp
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 scallions , separating whites from greens. Halve, core, and thinly slice long green pepper into strips. To bowl with mandarin juice, whisk in honey , ketchup , and soy sauce until combined.

   hot water, mandarin orange: 2 unit, scallions: 4 unit, long green pepper: 1 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 chicken, cornstarch , garlic powder , a pinch of salt, and black pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add coated 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 sauce has thickened and everything is well coated, 1-2 minutes. Stir in ½ TBSP butter (use 1 TBSP for 4 servings). Taste and season with salt and pepper.

   diced skinless dark meat chicken: 20 oz, cornstarch: 2 tbsp, garlic powder: 2 tsp, black pepper: 1 tsp, cooking oil: 2 tsp, butter: 2 tbsp
4. 

   4

   Once rice is done, stir in ½ TBSP butter (1 TBSP for 4 servings); fluff with a fork. Divide rice and chicken stir-fry between shallow bowls in separate sections. Top everything with sliced almonds , scallion greens, and as much sriracha as you like. Serve.

   sliced almonds: 1 oz, sriracha: 2 tsp