Sweet Thai Chili Chicken

Name: Sweet Thai Chili Chicken with Zesty Rice & Roasted Green Beans
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 unit Shallot; 1 Lime; 1/4 oz Cilantro; 1/2 cup Rice; 10 oz Chicken Cutlets; 6 oz Green Beans; 1 oz Sweet Thai Chili Sauce; 1 unit Chicken Stock Concentrate; 6 ml Ponzu Sauce; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Zesty Rice & Roasted Green Beans

By Recipe0 System

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 with pork filet. You’ll prep fluffy zesty rice and tender roasted green beans 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!).

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
1 Lime
1/4 oz Cilantro
1/2 cup Rice
10 oz Chicken Cutlets
6 oz Green Beans
1 oz Sweet Thai Chili Sauce
1 unit Chicken Stock Concentrate
0.41 tbsp Ponzu Sauce
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim green beans if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2

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.
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 salmon* for pork. Cook until chicken is 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. Transfer to a cutting board. (Skip roasting chicken or salmon.)
4

Toss green beans 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 green beans are browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Thinly slice crosswise.

Slice chicken crosswise (skip slicing salmon).
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 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.
6

Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, green beans, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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