This chicken dish is all about the sweet and savory combination of apricot jam and fresh ginger. Pan-seared chicken cutlets are coated in a glossy, aromatic sauce that comes together in minutes. It’s the perfect solution for a busy weeknight when you want something flavorful without a lot of fuss.
Serve the chicken over fluffy jasmine rice with a side of crisp roasted green beans for a complete meal that’s sure to become a family favorite. The best part? Everything cooks in under 30 minutes, so you can have dinner on the table in no time.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
- Trim the ends off the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly charred.
- While the green beans roast, cook the jasmine rice according to package directions. Typically, combine 0.5 cup rice with 1 cup water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Peel and grate the fresh ginger. Set aside.
- Season the chicken cutlets with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the apricot jam, grated ginger and chicken stock concentrate. Stir and cook for 1-2 minutes until the jam melts and the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the cutlets. Cook for another minute to warm through.
- Serve the chicken over the rice with the roasted green beans on the side. Drizzle any remaining sauce over the chicken.
Recipe Tips
For extra flavor, add a splash of soy sauce or a squeeze of lime to the apricot ginger sauce.
If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
You can substitute green beans with asparagus or snap peas if desired.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.
What can I substitute for apricot jam?
Peach jam or orange marmalade work well as substitutes, offering a similar sweet and tangy flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
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