Sambal & Soy-Glazed Chicken

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. Peel the carrots; quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey, soy glaze, vinegar, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, place the prepared asparagus and quartered carrots on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Transfer to four plates (including any glaze from the pan). Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

In the same pan, heat the butter and sliced white bottoms of the scallions on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and carefully stir in the soy sauce. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed pork with the roasted vegetables and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!