Miso Apricot Chicken with Ginger Rice and Lime Carrots

This miso apricot chicken brings together crispy pan-seared cutlets and a luscious umami-packed sauce made with apricot jam, miso broth, lime juice and butter. The sweet and savory glaze clings to every bite, while the ginger rice and lime-kissed roasted carrots round out the plate.

It’s a quick, flavor-packed dinner that feels special enough for a weekend but comes together on a busy weeknight. The aromatic ginger rice and bright carrots balance the richness of the chicken beautifully.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 tablespoon. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lime.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, about 30 seconds. Add rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove chicken from pan and set aside. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, about 1 minute.
5. Add stock concentrate, half the jam, ¼ cup water and a squeeze of lime juice to the pan. Cook, stirring, until combined and thickened, 3-4 minutes. Remove from heat; stir in 1 tablespoon butter until melted. Taste and add more lime juice if desired.
6. Fluff rice with a fork and season with salt. Toss roasted carrots with lime zest. Divide rice, carrots and chicken between plates. Drizzle chicken with sauce and sprinkle everything with scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for miso sauce concentrate?

Mix 1 tablespoon white miso paste with 2 tablespoons water and a splash of soy sauce as a substitute.

Can I make this dish gluten-free?

Check that your miso concentrate and jam are gluten-free. Use tamari instead of soy sauce if needed. Serve with rice, which is naturally gluten-free.