• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.

• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, toss zucchini and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

• While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), 1/2 cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).

• Pat pork 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 pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate. Wipe out pan. Swap in chicken or organic chicken for pork. Cook chicken until cooked through, 3-5 minutes per side.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and soft, 30-60 seconds. • Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Add pork to sauce and turn to coat.

• Fluff rice with a fork; season with salt and pepper. • Divide rice and veggies between plates. Top rice with pork and drizzle with any remaining sauce. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.