Apricot Ginger Glazed Chicken with Lime Rice and Roasted Broccoli

This dish brings together tender chicken cutlets coated in a glossy apricot ponzu sauce, infused with ginger and garlic. The sauce strikes a perfect balance between sweet and tangy, with a hint of citrus from fresh lime. Served alongside fragrant jasmine rice tossed with lime zest and perfectly roasted broccoli, every bite is a harmony of flavors and textures.

It’s a complete meal that comes together quickly, making it ideal for busy weeknights when you want something special without spending hours in the kitchen. The pan sauce does double duty, adding a burst of flavor to both the chicken and the rice.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and mince ginger until you have 1 tablespoon. Cut broccoli into bite-size pieces if needed. Peel and mince or grate garlic. Zest and quarter the lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the minced ginger; cook, stirring, until softened, about 1 minute. Stir in rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While broccoli roasts, 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, 5-7 minutes per side. Transfer to a cutting board. Remove pan from heat to cool slightly.
5. Return the pan to medium heat. Add a drizzle of oil, minced garlic and remaining ginger; cook, stirring, until fragrant, about 30 seconds. Add jam, ponzu and ¼ cup water. Stir, scraping up any browned bits, until combined and thickened, 3-4 minutes. Remove from heat; stir in 1 tablespoon butter and a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in as much lime zest as you like. Season with salt. Slice chicken crosswise. Divide rice, chicken and broccoli between plates. Drizzle pan sauce over chicken. Serve with remaining lime wedges.

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 for a similar flavor.

Can I make this dish ahead of time?

The rice and sauce can be made ahead and reheated. Cook the chicken and broccoli fresh for best texture.