Serves 2
with Scallion Rice & Zesty Carrots
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.
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.
Add recipes to your shopping list to see ingredients here.