Pan-Seared Apricot Ginger Chicken with Roasted Green Beans and Jasmine Rice

This apricot ginger chicken is the perfect weeknight dinner: pan-seared chicken cutlets are cooked until golden and then simmered in a luscious sauce made with apricot jam, fresh ginger and chicken stock. The result is a dish that’s sweet, savory and aromatic, with a hint of warmth from the ginger.

Serve it alongside fluffy jasmine rice tossed with butter and tender roasted green beans for a complete meal that comes together in just 25 minutes. It’s simple, convenient and absolutely delicious-jam out!

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate ginger.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a large 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. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.
5. Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), salt and pepper. Divide rice, chicken and green beans between plates. Drizzle chicken with sauce and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package directions.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Ensure your chicken stock concentrate is gluten-free and serve with gluten-free sides.

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.