Coarsely chop slaw mix.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a microwave-safe bowl, combine orange sauce (to taste) and butter.

Microwave uncovered until butter is melted, 30-60 seconds.

Carefully remove from microwave and stir to combine.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

Pat chicken dry.

Line a plate with a paper towel.

Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.

While canola oil heats, in a mixing bowl, combine tempura mix, 1/4 tsp. salt, a pinch of pepper, and 1/2 cup water. Stir until a thin batter forms, like pancake batter. Add chicken to batter and coat evenly.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, lay chicken in hot oil away from you and flip occasionally until crispy, golden-brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner and transfer to towel-lined plate.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add carrots, white portions of green onions, slaw mix, and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.

Uncover pan and stir often until vegetables are lightly browned, 2-4 minutes.

Add rice, a pinch of pepper, and soy sauce. Stir occasionally until combined and rice is heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce (to taste). Garnish rice with green portions of green onions. Bon appétit!