Chinese-American Takeout Feast in a Box

MAKE CUCUMBER SLAW Wash and dry produce. Increase oven temperature to 425 degrees. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. Trim and thinly slice scallions. In a large bowl, combine cucumbers, scallions, coleslaw mix, vinegar, and sesame dressing. Season with salt and pepper. Toss to combine. Cover cucumber slaw with plastic wrap and refrigerate until ready to serve.

COOK RICE Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, rice, salt and pepper. Cook, stirring, until scallions are fragrant, about 30 seconds. Stir in 2¼ cups water. Bring to a boil, then cover and reduce to simmer. Cook until tender, 15-18 minutes. Turn off heat. Keep covered off heat until ready to serve.

TIP: Use a spoon to peel the ginger! Using the spoon’s tip, apply pressure in a downward motion, carving away the skin. This allows you to get into the ginger’s knobby nooks.

HEAT GINGER-SCALLION OIL While rice cooks, in a small microwave-safe bowl, combine scallion greens, ginger, 2 TBSP oil, and a big pinch of salt. Cover bowl with plastic wrap; microwave until warmed through and fragrant, 30 seconds. Stir and set aside.

PREP BROCCOLI While rice cooks, cut broccoli into bite-size pieces if necessary. Toss broccoli on a second baking sheet with a drizzle of oil, sesame seeds, salt, and pepper. Set aside until ready to roast.

PREP CHICKEN & MIX MAYO In a second small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper. Pat chicken* dry with paper towels; season all over with salt and pepper. Place chicken on a third baking sheet. Spread half the mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to bake. In a medium bowl, combine ponzu, chili sauce, and remaining mayonnaise.

ROAST CHICKEN & BROCCOLI Roast broccoli on middle rack until browned and tender, 15-20 minutes. Roast chicken on top rack until chicken is browned and cooked through, 15-18 minutes. Transfer chicken to a cutting board.

PREP KUNG PAO SHRIMP While chicken and broccoli roast, core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts. In a second medium bowl, whisk together vinegar, Szechuan paste, cornstarch, 1 TBSP sweet soy glaze (be sure to measure; we sent more), 1¼ cups water, and 1 tsp sugar until combined.

TIP: Got a little extra time? Before chopping the peanuts, lightly toast them in a small dry pan over medium heat for 2-3 minutes, stirring occasionally, to boost their nutty flavor and crunch.

START KUNG PAO SHRIMP Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer shrimp to a plate. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add scallion whites. Cook, stirring, until scallions are lightly browned, about 30 seconds.

FINISH KUNG PAO SHRIMP Stir in sweet Szechuan sauce (if cornstarch in mixture has settled, give it another stir now) and cook, stirring occasionally, until sauce has thickened, 2-3 minutes more. Remove pan from heat. Stir in shrimp, half the peanuts, 1 TBSP butter, and chili flakes to taste. TIP: If sauce seems too thick, stir in a splash of water.

FINISH & SERVE Fluff rice with a fork. Transfer to a medium serving bowl. Drizzle with ginger-scallion oil. Slice crispy chicken crosswise; transfer to a serving platter. Drizzle with half the ponzu chili mayo. Serve remaining ponzu chili mayo on the side for dipping. Drizzle roasted broccoli with sesame oil. Toss to evenly coat. Transfer to a large serving bowl. Transfer kung pao shrimp to a second large serving bowl. Garnish with scallion greens and remaining peanuts. Serve with any remaining chili flakes on the side. Transfer cucumber slaw to a second medium serving bowl. Serve.