Mandarin Chili Chicken
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Mandarin Chili Chicken

Mandarin Chili Chicken

with Rice & Roasted Zucchini-Carrot Medley

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!

Tags:
Protein Smart
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

6 ounce

Carrots

2 unit

Scallions

1 unit

Mandarin Orange

½ cup

Jasmine Rice

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

2 ounce

Sweet Thai Chili Sauce

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon

Cornstarch

10 ounce

Chicken Cutlets

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories660 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate78 g
Sugar29 g
Dietary Fiber5 g
Protein39 g
Cholesterol120 mg
Sodium1740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Small pot
Baking Sheet
Medium Bowl
Whisk
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half- moons. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.

Cook Rice & Roast Veggies
2

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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.

Make Sauce
3

• 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), 1⁄2 cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).

Cook Pork
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 salmon* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.

Finish Sauce & Coat Pork
5

• 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.

Finish & Serve
6

• 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°.