Pan-Seared Chicken with Charred Scallion Sauce

Roasted Vegetables & Jasmine Rice

720 cals

30 mins

Description

One small step for a cook—simply charring the scallions in a pan—one giant leap for flavour! You’ll combine the darkened scallions with toasted sesame oil, mirin, ponzu and citrus juice to make the delectable sauce that gives this dish its Japanese inflections. For a graceful presentation, carrots and broccoli florets are sliced lengthwise, and gorgeously browned before serving with fluffy long-grained rice. The final step: drizzle the sauce over pan-seared chicken seasoned with our Rising Sun spice blend.

Contains:

Sesame, Soy, Sulphites, Wheat

Ingredients

for 4 servings

4 Chicken breasts (or 640g chicken fillets)
300g Carrots
2 Garlic cloves
2 Scallions
1 Lime (or lemon)
1 Broccoli
315g Jasmine rice
60ml Ponzu lime sauce
15ml Toasted sesame oil
60ml Mirin
24g Rising Sun spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Nutrition

Total fat	16g
Saturated Fat	3g
Sodium	1200mg
Total carbs	93g
Sugar	10g
Protein	48g
Fibres	11g

Recipe Instructions

Step 1: Cook the rice

Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.

Step 2: Mise en place

While the rice cooks, halve the carrots lengthwise. Cut off and discard the bottom inch of the broccoli stem; peel the stem. Cut the broccoli into long, thin florets, including the stem. Finely chop the scallions, discarding the root end. Zest and juice the lime. Mince the garlic.

Step 3: Roast the vegetables

On a lined sheet pan, toss the carrots with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 8 to 10 minutes, until beginning to soften. Remove the sheet pan from the oven. Add the broccoli and ½ the garlic; drizzle with oil and season with ½ the spice blend. Toss the vegetables, then arrange in a single, even layer. Return to the oven and continue roasting, 14 to 18 minutes, until the vegetables are tender when pierced with a fork.

Step 4: Char the scallions

While the vegetables roast, in a large pan, heat a generous drizzle of oil on medium-high. Add the scallions and cook, stirring occasionally, 2 to 3 minutes, until charred; season with S&P. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl; reserve the pan.

Step 5: Cook the chicken

In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.

Step 6: Finish & serve

To the bowl of scallions, add the toasted sesame oil, ponzu, mirin and ½ the lime juice; season with the remaining spice blend and stir to combine. To the pot of rice, add the remaining lime juice and as much lime zest as you’d like; stir to combine. Divide the finished rice, roasted vegetables and chicken (slice beforehand if desired) between your plates. Top the chicken with as much scallion sauce as you’d like. Bon appétit!