Pan-Seared Sweet Soy Glazed Chicken with Roasted Carrots & B

• portioner: 2 servings
• aktiv tid: 40 minutes
• total tid: 50 minutes

Ingredienser

9 ounce Carrots

1 unit Broccoli

2 unit Scallions

1 teaspoon Korean Chili Flakes

10 ounce Chicken Cutlets

1 teaspoon Garlic Powder

4 tablespoon Sweet Soy Glaze

Salt

Pepper

4 teaspoon Cooking Oil

1 tablespoon Butter

Vejledning

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.) • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

• Pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly. **Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.**

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (1/3 cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. **Use pan used for chicken or beef here.**

• Slice pork crosswise. • Add pork to pan with sauce and toss to coat. **Slice chicken or beef against the grain and toss with sauce as instructed.**

• Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***

Ernæring

• Kalorier: 480 kcal
• Fedt i alt: 20 g
• Mættet fedt: 6 g
• Kolesterol: 115 mg
• Natrium: 930 mg
• Kulhydrater i alt: 37 g
• Kostfiber: 7 g
• Sukker i alt: 23 g
• Protein: 38 g