Apricot Ginger Chicken with Ponzu Sauce and Lime Rice

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 beautifully and pairs perfectly with the sides.

Alongside, you’ll find fragrant jasmine rice kissed with lime zest and ginger, plus roasted broccoli with a hint of garlic. It’s a balanced, flavorful meal that comes together in about 30 minutes.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 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 with a rack in the top position. Wash and dry produce. Peel and mince ginger until you have 1 tablespoon. Cut broccoli into bite-size pieces. Peel and mince garlic. Zest and quarter the lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the minced ginger; cook, stirring, until softened, about 1 minute. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While broccoli roasts, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board; remove pan from heat to cool slightly.
5. Return pan to medium heat. Add a drizzle of oil, minced garlic and remaining ginger; cook until fragrant, about 30 seconds. Add jam, ponzu and ¼ cup water. Stir, scraping up browned bits, until combined and thickened, 3-4 minutes. Remove from heat; stir in 1 tablespoon butter and a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in lime zest to taste and season with salt. Slice chicken crosswise. Divide rice, chicken and broccoli among plates. Drizzle pan sauce over chicken. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F.

What can I substitute for ponzu sauce?

Mix 2 parts soy sauce with 1 part lemon or lime juice and a splash of mirin for a similar flavor.

Is this recipe gluten-free?

Ponzu sauce typically contains soy sauce (wheat). Use a gluten-free ponzu or tamari-based substitute to make it gluten-free.