Mandarin Chili Organic Chicken
with Rice & Roasted Zucchini-Carrot Medley
- Soy
- Wheat
- Milk
There's something about coming home to a pork chop dinner that’s so old-school satisfying. And this one’s got some new-school flavors: garlicky roasted carrots and zucchini with a crusty, pan-seared chop and a sweet, savory, and bright mandarin-chili sauce. It’s all served over fluffy cooked rice, sprinkled with scallion greens and more velvety sauce. School’s out!
Ingredients
1 tablespoon
Cornstarch
10 ounce
Organic Chicken Cutlets
6 ounce
Carrot
2 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mandarin Orange
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
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, ¾ cup water (1½ 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 pork 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 pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken or organic chicken for pork. Cook chicken until cooked through, 3-5 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and 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 pork to sauce and turn to coat.
• Fluff rice with a fork; season with salt and pepper. • Divide rice and veggies between plates. Top rice with pork and drizzle with any remaining sauce. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet-and-spicy mandarin chili sauce, calling it "amazing" and "delicious." Some found it too sweet or salty.
- Ease of prep: Generally easy to make, though a few struggled with cooking times for rice and vegetables.
- Suggestions: Consider pounding chicken for tenderness. Try sautéing veggies instead of roasting for better texture.
- Portions: Some felt the protein portion was too small; others wanted more vegetables, especially carrots.
- Veggies: Roasted zucchini and carrots were hit-or-miss; some loved the combo, while others found zucchini got mushy.
Reviews from our home cooks
This made way more sauce than in the picture and I'm so glad. This was super yummy. Was practically licking the sauce off the plate. The veggies side was okay. The instructions never say to turn the veggies over or shake the pan but I want the crispy on both sides so I do. Either way this was yummy. And I'm 90% I had a cutie not a mandarin but like I said the sauce was the bomb!
The sauce was amazing! I used a food hammer to pound out the chicken and it turned out great. I recommend adding pounding out chicken as a step. I also steamed the carrots and roasted the zucchini, then added them together.
Awesome, tastes great, the Mandarin Chili Pork chops were great. I did add some yellow squash to the zucchini. A lot of meals come with carrots and we are not big carrots eaters.
Holy moly!!! Sauce is delicious. Porkchops soooo tender and veggie combo, complimented nicely. I'm glad there was extra sauce! I do not wipe out the pan after I fry the chops...I just sautéed the scallions right in the frond and continued with sauce. YUM!
I think because we have a gas stove and oven, the veggies always seem to cook faster than instructions say. So, the veggies were a little well-done. Not burned, still edible, but that isn't anyone's fault! We just need to figure out how to adjust cooking times--this has happened before! Other than that, the meal was superb!
This had a really good flavor. The only reason I didn't give it a four was because the portion sizes were so small. We were starving after the pork was not very much in the rice was not very much in comparison to other meals, but we love the flavor of the sauce and would've loved if it was just a little bit bigger.
Zucchini was fine, but the one carrot I received was soft. Thought there should be more rice, as well. Produce was all useable, but not up to par.
Kinda tasted like Panda orange chicken but without the fried parts. Sauce benefited from a splash of rice vinegar. Everything else was fine.
Another tasty and easy recipe. Liked that this one also had zucchini since carrots seem to be a repeat ingredient with these meals.
Tasty! We were worried it would be too hot but the spice was perfection
