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, shallot, lime, and butter—a winning combination drizzled atop juicy pork filets. You’ll whip up a pot of fluffy zesty rice and pair with crisp roasted broccoli on the side for a restaurant-worthy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 unit
Broccoli
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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.
• 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 salmon* for pork. Cook chicken until cooked through, 4-6 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. Transfer to a cutting board to rest. (Skip roasting!)
• 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.
• 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 1⁄4 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.
• 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 crosswise; skip slicing salmon.
Chicken is fully cooked when internal temperature reaches 165°.
