Sweet Chili-Glazed Chicken

Name: Sweet Chili-Glazed Chicken with Scallion Rice and Zesty Carrots
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Carrots; 1 unit Scallions; 2 clove Garlic; 1 unit Lime; 1 unit Jasmine Rice; 1 unit Soy Sauce; 1 unit Kikkoman® Thai-Style Chili Sauce; 1 unit Chicken Breast; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Scallion Rice and Zesty Carrots

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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.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat21 g

Saturated Fat9 g

Carbohydrate76 g

Sugar10 g

Dietary Fiber3 g

Protein34 g

Cholesterol120 mg

Sodium290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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.