Sweet Chili-Glazed Chicken
with Scallion Rice and Zesty Carrots
Here at EP, we’re allllll about making chicken-for-dinner something you want to make again and again and again and...you get the picture. Team #notboringpoultry for life! This version pretty much sets the standard. Here, juicy chicken is glazed with a sweet, spicy, lime-spiked chili sauce. To bring it all home, we’re serving it over scallion garlic rice with a side of roasted carrots. You’d be chicken not to try it.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Carrots
1 unit
Scallions
2 clove
Garlic
1 unit
Lime
1 unit
Jasmine Rice
1 unit
Soy Sauce
(Contains Soy, Wheat)
1 unit
Kikkoman® Thai-Style Chili Sauce
1 unit
Chicken Breast
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Instructions
Preheat oven to 400 degrees. Wash and dry all produce. Peel and cut carrots into ½-inch pieces on a diagonal. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Zest ½ tsp zest from lime (1 tsp for 4p); quarter lime.
Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4p) in a small pot over medium-high heat. Add scallion whites and garlic and cook until fragrant, about 30 seconds. Add rice and stir to coat. Stir in 1 ¼ cups water (2 ¼ cups for 4p) and a large pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until water has absorbed and rice is tender, 15-20 minutes. Keep covered until ready to serve.
Place 1 TBSP butter (2 TBSP for 4p) in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in soy sauce, Kikkoman® Thai Style Chili Sauce, and a squeeze of lime juice (add more if you like a sour punch).
Pat chicken dry with paper towels then season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Turn off heat; transfer to a cutting board. Once cool enough to handle, thinly slice.
Toss roasted carrots with lime zest. Fluff rice with a fork; divide between plates and top with sliced chicken. Serve carrots to the side. Drizzle chicken with sauce. Sprinkle with scallion greens and serve with remaining lime wedges for squeezing over.
