Sweet ’n’ Spicy Apricot Chicken

• Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.

• 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 to a cutting board to rest and tent with foil to keep warm. Wipe out pan.

Swap in chicken or beef for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

• Once carrots have roasted for 10 minutes, carefully toss green beans on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 12-15 minutes more.

• When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.

Use pan used for chicken or beef here.