Mandarin Chili Chicken
with Edamame, Roasted Zucchini & Carrot plus Jasmine Rice
- Soy
- Wheat
- Milk
Seared chicken breasts are coated in a glossy mandarin-chili pan sauce—bright with fresh citrus juice, soy, and a touch of butter—then served over jasmine rice with scallions and edamame stirred in. Garlic-roasted zucchini and carrots round out the plate with caramelized, tender bites that balance the sweet heat of the sauce.
Ingredients
½ tablespoon
Cornstarch
6 ounce
Carrot
2 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Edamame
(Contains: Soy)
12 ounce
Chicken Cutlets
1 unit
Mandarin Orange
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, toss zucchini and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.
While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), ½ cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).
Pat chicken* dry with paper towels and 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, 5-6 minutes per side.
Turn off heat; transfer chicken to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and edamame; cook, stirring occasionally, until fragrant and soft, 30-60 seconds.
Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Add chicken to pan with sauce and turn to coat.
Fluff rice with a fork; season with salt and pepper.
Divide rice and veggies between plates. Top rice with chicken and drizzle with any remaining sauce. Garnish with scallion greens and serve.
