Honey Mandarin Chicken & Pepper Stir-Fry

🥘 Ingredients

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

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium bowl

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 minutes .

   jasmine rice: ½ cup, water: ¾ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry all produce. Place honey in a small bowl with enough hot water to cover. Halve mandarin orange and squeeze juice from both halves into a separate small bowl . Trim and thinly slice scallions , separating whites from greens. Halve, core, and thinly slice long green pepper into strips. Measure out soy sauce , ketchup , sriracha , and sliced almonds .

   honey: 1 tbsp, water: 2 tbsp, mandarin orange: 1 unit, scallions: 2 unit, long green pepper: 1 unit, soy sauce: 2 tbsp, ketchup: 1 tbsp, sriracha: 1 tsp, sliced almonds: 1 tbsp
3. 

   3

   Drain off any excess liquid from diced skinless dark meat chicken . In a medium bowl , combine chicken, cornstarch , garlic powder , a pinch of salt , and black pepper .

   diced skinless dark meat chicken: 12 oz, cornstarch: 2 tbsp, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Once rice is done, stir in butter ; fluff with a fork.

   butter: ½ tbsp