Sweet Thai Chili Pork with Zesty Rice & Roasted Green Bea

• porciones: 2 servings
• tiempo activo: 35 minutes
• tiempo total: 45 minutes

Ingredientes

1 Shallot

1 Lime

¼ ounce Cilantro

½ cup Jasmine Rice

10 ounce Chicken Cutlets

6 ounce Green Beans

1 ounce Sweet Thai Chili Sauce

1 unit Chicken Stock Concentrate

6 milliliters Ponzu Sauce

1 tablespoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Instrucciones

• 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.

• Cook rice in rice cooker.

• 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.)

• 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).

• 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.

• 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. Pork is fully cooked when internal temperature reaches 165°.

Nutrición

• Calorías: 550 kcal
• Grasa Total: 18 g
• Grasa Saturada: 5 g
• Colesterol: 115 mg
• Sodio: 500 mg
• Carbohidratos Totales: 62 g
• Fibra Dietética: 4 g
• Azúcares Totales: 14 g
• Proteína: 37 g