Ponzu Chili Chicken with Scallion Rice and Roasted Broccoli

When the workday drags on and dinner plans are still a blur, this crispy chicken dish comes to the rescue. Tender chicken cutlets get a crunchy panko coating, then are baked until golden. A quick ponzu chili mayo adds a tangy, spicy kick that ties everything together.

Serve it over fluffy jasmine rice studded with scallions, with roasted broccoli on the side. It’s a balanced, satisfying meal that feels like a treat-without the fuss.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle if making 4 servings). Wash and dry produce. Trim and thinly slice scallions, separating white and green parts. Cut broccoli into bite-size pieces if needed. In a small bowl, combine panko, garlic powder, a drizzle of oil, salt and pepper. In another small bowl, mix ponzu, chili sauce and half the mayonnaise (reserve the rest).
2. Melt 1 tablespoon butter (2 for 4 servings) in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, about 1 minute. Stir in rice, 1¼ cups water (2¼ for 4) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place chicken on one side of a baking sheet (for 4 servings, spread across the whole sheet). Spread remaining mayonnaise on top of chicken, then mound panko mixture on top, pressing firmly to adhere (no need to coat undersides). Toss broccoli on the empty side of the same sheet with a drizzle of oil, salt and pepper. (For 4 servings, use a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until chicken is browned and cooked through and broccoli is tender, 18-22 minutes. If broccoli finishes first, remove from sheet and continue roasting chicken.
4. Fluff rice with a fork and season with salt and pepper. Divide rice, broccoli and chicken among plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken cutlets with pork chops or firm tofu; adjust cooking time as needed.

Can I make this dish gluten-free?

Use gluten-free panko or breadcrumbs and ensure your ponzu sauce is gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.