PNW/MA/CA Only Hawaiian Cutlet & Seasoned Rice with Pineapple-Soy Veggies & Ginger-Mint Limeade
- Soy
- Wheat
- Sesame
- Milk
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
¼ ounce
Mint
8 ounce
Broccoli
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
12 ounce
Chicken Cutlets
2 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
4 ounce
Pineapple
1 thumb
Ginger
Not included in your delivery
4 tablespoon (tbsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees (top and middle positions for 4 servings). Line a baking sheet with foil. Wash and dry produce.
Thinly slice ginger crosswise. Cut broccoli into small, bite-sized pieces. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Reserve two sprigs of mint (4 springs for 4) for garnish and pick remaining leaves off stems; discard stems.
Place ginger, 1/4 cup sugar, 1/4 water, and a pinch of salt into a microwave-safe mug (for 4 servings, divide ginger between two mugs and add 1/4 cup sugar and 1/4 cup water in each mug). Microwave 60 seconds; carefully stir until sugar is dissolved and set aside until ready to use.
Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Once hot, add scallion whites and a pinch of salt; cook, stirring constantly, until fragrant, 15-30 seconds.
Add rice and continue stirring, until rice is evenly coated in oil and grains become almost translucent with a white center, another 30-60 seconds.
Add 1¼ cups water (2¼ cups for 4 servings) and increase heat to high. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.
Pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).
Turn off heat; transfer pork to one side of prepared baking sheet.
Meanwhile, add broccoli to opposite side of baking sheet from pork; toss with a large drizzle of oil, salt, and pepper.
Roast on top rack until broccoli is partially softened and pork is cooked through, 10-12 minutes (the broccoli will continue cooking in the following step).
Remove from oven; transfer pork to a cutting board to rest (broccoli can remain on the sheet; it will finish cooking in following step). Wipe out pan.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onions, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-5 minutes.
Add pineapple and its juice, 1/4 cup water, half the soy sauce, chili sauce, and 1 TBSP butter (1/3 cup water, all the soy sauce, and 2 TBSP butter for 4). Cook, stirring occasionally, until onions have softened and sauce has thickened, another 2-4 minutes.
Add broccoli to onion mixture and stir to combine. Season to taste with salt and pepper. TIP: If sauce has cooled at this point, add 2 TBSP water and bring to simmer with broccoli until sauce has thickened again.
Divide mint leaves between glasses. Using a muddler or handle-end of a wooden spoon, pulverize mint leaves a bit.
Add ice and 8oz water to each glass; stir in as much ginger syrup (strained first!) and lime juice as you like. TIP: Try with seltzer or adding a splash of your favorite spirit!
Fluff rice with a fork; stir in garlic-ginger scallion paste. Season to taste with salt and pepper.
Slice pork crosswise.
Divide rice between plates; top with pineapple-soy veggies and pork. Garnish pork with scallion greens; garnish ginger-mint limeade with reserved mint springs or any remaining lime wedges. Serve.
