Apricot Ginger Chicken with Lime Rice and Roasted Broccoli

This dish is all about the irresistible pan sauce-a glossy blend of apricot jam, citrusy ponzu, fresh ginger and garlic, finished with a touch of butter. It coats tender chicken cutlets perfectly, while the sides of ginger-lime jasmine rice and roasted broccoli round out the meal.

Best of all, everything comes together in about 30 minutes, making it an ideal choice for busy weeknights when you want something special without the fuss.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust a rack to the top position. Wash and dry all produce. Peel and mince ginger until you have 1 tablespoon. Cut broccoli into bite-size pieces if needed. Peel and mince or grate garlic. Zest the lime and quarter it.
2. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the minced ginger and cook, stirring, until softened, about 1 minute. Stir in the rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, on a baking sheet, toss broccoli with a drizzle of oil, garlic powder, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
4. While broccoli roasts, pat chicken cutlets dry with paper towels. Season both sides 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, 5-7 minutes per side. Transfer to a cutting board and let rest. Remove the pan from heat to cool slightly.
5. Return the pan to medium heat. Add a drizzle of oil, the minced garlic and remaining ginger. Cook, stirring, until fragrant, about 30 seconds. Stir in apricot jam, ponzu sauce and ¼ cup water. Scrape up any browned bits from the bottom of the pan. Cook until the sauce thickens, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter and a squeeze of lime juice to taste.
6. Fluff the cooked rice with a fork and stir in lime zest to your liking. Season with salt. Slice the chicken crosswise. Divide rice, chicken and roasted broccoli among plates. Drizzle the pan sauce over the chicken. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen broccoli instead of fresh?

Yes, but thaw and pat dry first and reduce roasting time slightly to avoid sogginess.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lime juice with a pinch of sugar for a similar flavor.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.