Mandarin Chili Organic Chicken

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• carrot
  2 units
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• garlic powder
  1 tsp
• jasmine rice
  ½ cup
• mandarin orange
  1 unit
• organic chicken cutlets
  10 oz
• salt
  ¼ tsp
• scallions
  2 units
• soy sauce
  1 tbsp
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• zucchini
  2 units

🍳 Cookware

• small pot
• baking sheet
• medium bowl
• large pan

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch thick half-moons. Trim, peel, and cut carrot on a diagonal into ½-inch thick pieces. Halve mandarin orange . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 2 units, carrot: 2 units, mandarin orange: 1 unit, scallions: 2 units
2. 

   2

   In a small pot , combine jasmine rice , ¾%cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve. While rice cooks, toss zucchini and carrots on a baking sheet with 1%tbsp cooking oil , garlic powder , salt, and black pepper . Roast on the middle rack until browned and tender ⏱️ 18 minutes .

   jasmine rice: ½ cup, salt: ¼ tsp, cooking oil: 2 tbsp, garlic powder: 1 tsp, black pepper: ¼ tsp
3. 

   3

   While veggies roast, in a medium bowl , whisk together juice from the mandarin orange, chicken stock concentrate , sweet thai chili sauce , soy sauce , half the cornstarch , ½%cup water, and sugar .

   chicken stock concentrate: 1 unit, sweet thai chili sauce: 2 tbsp, soy sauce: 1 tbsp, cornstarch: 1 tbsp, sugar: 1 tsp
4. 

   4

   Pat organic chicken cutlets dry with paper towels and season all over with salt and pepper. Heat remaining cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 4 minutes per side. Turn off heat and transfer chicken to a plate. Wipe out pan.

   organic chicken cutlets: 10 oz
5. 

   5

   Heat a drizzle of oil in the pan over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and soft ⏱️ 30 seconds . Add mandarin chili sauce mixture. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken ⏱️ 2 minutes . Turn off heat. Stir in butter until melted. Add chicken to sauce and turn to coat.

   butter: 1 tbsp
6. 

   6

   Fluff rice with a fork and season with salt and pepper. Divide rice and roasted veggies between plates. Top rice with chicken and drizzle with any remaining sauce. Garnish with scallion greens and serve.