Sweet Thai Chili Chicken
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Sweet Thai Chili Chicken

Sweet Thai Chili Chicken

with Zesty Rice & Roasted Broccoli

The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, chicken stock, shallot, lime, and butter—a winning combination with pork tenderloin. You’ll prep fluffy zesty rice and crisp roasted broccoli on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).

Tags:
Spicy
Protein Smart
Calorie Smart
Allergens:
Fish
Soy
Wheat
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Lime

¼ ounce

Cilantro

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

8 ounce

Broccoli Florets

1 ounce

Sweet Thai Chili Sauce

1 unit

Chicken Stock Concentrate

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories550 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber4 g
Protein38 g
Cholesterol120 mg
Sodium530 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

Zester
Small pot
Paper Towel
Large Pan
Baking Sheet

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook Rice
2

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Sear Pork
3

• While rice cooks, pat pork 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 pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Remove pan from heat. • Transfer pork to one side of a baking sheet.

Swap in chicken or steak for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest. (No need for a baking sheet!)

Roast Pork & Broccoli
4

• Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper. • Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes.

Season broccoli and spread across entire sheet; roast as instructed.

Make Pan Sauce
5

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. • Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

Finish & Serve
6

• Thinly slice pork crosswise. • Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Thinly slice chicken or steak against the grain.

Chicken is fully cooked when internal temperature reaches 165°.