Ingredients

• Carrots* (6 oz | 12 oz)
• Peanuts (1/2 oz 1 oz)
• White Rice (3/4 Cup(s) 1½ Cup(s))
• Garlic * (2 Clove(s) | 4 Clove(s))
• Chicken Cutlets* (10 oz | 20 oz)
• Lime * (1/2)
• Sweet Thai Chili Sauce (1 oz | 2 oz)
• Sweet Soy Glaze (4 TBSP 8 TBSP)
• Ponzu Sauce (6 ml | 12 ml)
• Butter
• Kosher Salt
• Black Pepper
• Cooking Oil
• Ranch Steak (10 oz) 20 oz)

Directions

• If you have a few extra minutes, toast your peanuts in a small dry pan over medium-high heat for 2-4 minutes. How will you know they're done? Follow your nose! Toasting peanuts brings out their natural oils (aka nuttiness) and amps their crunch factor. Win-win.
• If you upgraded your meal to double your protein or veggies and/or ordered 6 servings, you may need to cook in batches or larger cooking vessels. Remember: Larger batches may = longer cook times, so follow the visual and temperature cues. (For 6-person meals, combine the 2- and 4-serving ingredient amounts as needed.) For CustomPlate nutritional information, please refer to EveryPlate.com.
• Adjust rack to middle position and preheat oven to 450 degrees.
• Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
• Meanwhile, pat chicken dry with paper towels and 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 (lower the heat if chicken begins to brown too quickly). Turn off heat; transfer chicken to a cutting board to rest for at least 5 minutes. Wipe out pan.
• Swap in steak for chicken. Cook to desired doneness, 3-5 minutes per side.
• While chicken cooks, peel and finely chop garlic. Zest and quarter lime. In a small bowl, combine sweet soy glaze, chili sauce, ponzu, and ¼ cup water (½ cup for 4 servings).
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Add sweet soy mixture and cook, stirring, until slightly reduced, 1-2 minutes more. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lime juice.
• Thinly slice chicken crosswise. Fluff rice with a fork; stir in a pinch of lime zest. Divide rice between bowls and top with carrots and chicken. Spoon sauce over chicken. Garnish with peanuts and serve with remaining lime wedges on the side.
• Thinly slice steak against the grain.

Photos