Apricot Ponzu Chicken with Ginger Lime Rice and Roasted Green Beans

This apricot ponzu chicken is a quick and flavorful dinner that brings together sweet, tangy and savory notes. Chicken cutlets are pan-seared until golden, then coated in a glossy sauce made with apricot jam, ponzu, garlic and ginger. A pat of butter adds richness, making every bite irresistible.

On the side, fluffy jasmine rice is infused with fresh lime and ginger, while green beans are roasted until tender and lightly charred. The entire meal comes together in about 30 minutes, perfect for busy weeknights when you want something special without the fuss.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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 LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim ends of green beans and place on a baking sheet. Drizzle with oil, season with salt and pepper and toss. Roast for 12-15 minutes until tender and lightly browned.
2. In a small saucepan, bring 1 cup water and a pinch of salt to a boil. Add jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. While rice cooks, pat chicken cutlets dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add a splash of water to the skillet to deglaze, scraping up any browned bits. Stir in apricot jam, ponzu sauce, minced garlic and grated ginger. Cook for 1-2 minutes until slightly thickened. Remove from heat and swirl in 1 tablespoon butter until melted.
5. Zest and juice the lime. Stir half the lime zest and all the juice into the cooked rice. Season with salt to taste.
6. Serve chicken over ginger lime rice with roasted green beans on the side. Spoon the apricot ponzu sauce over the chicken and garnish with remaining lime zest.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice with a splash of rice vinegar.

Is this recipe gluten-free?

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