Sweet Chili Chicken
with Scallion Rice & Zesty Carrots
- Soy
- Wheat
- Milk
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. This recipe raises the bar. Here, juicy chicken is glazed with a sweet, spicy, lime-spiked chili sauce. To bring it all home, we’re serving it over scallion rice with a side of zesty roasted carrots. You’d be chicken not to try it.
Ingredients
12 ounce
Carrots
1 unit
Scallions
2 clove
Garlic
1 unit
Lime
1 unit
Jasmine Rice
1 unit
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Chicken Breast
2 unit
Sweet Thai Chili Sauce
(Contains: Soy)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Cooking Steps
Preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and garlic; cook until fragrant, 1 minute. Stir in rice to coat, then add 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and 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, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in soy sauce, chili sauce, and a squeeze of lime juice. Taste and add more lime juice for a tangy punch.
Pat chicken dry with paper towels; 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 to a cutting board. Once cool enough to handle, thinly slice chicken crosswise.
Toss roasted carrots with lime zest. Fluff rice with a fork; divide between plates and top with chicken. Serve carrots on the side. Drizzle chicken with sauce. Sprinkle with scallion greens and serve with any remaining lime wedges on the side.
