Apricot Miso Chicken with Chili Lime Broccoli and Ginger Rice

This dish brings together sweet, savory and spicy flavors in one satisfying meal. Tender chicken cutlets are cooked until golden and then coated in a luscious apricot miso sauce that’s both tangy and umami-rich. The sauce comes together quickly with apricot jam, miso concentrate and a squeeze of fresh lime.

On the side, roasted broccoli gets a kick from chili flakes and lime zest, while jasmine rice is infused with fresh ginger for a fragrant base. It’s a balanced, vibrant dinner that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment.
2. Peel and grate the ginger. Zest the lime, then cut it in half. Cut the broccoli into small florets.
3. In a small pot, combine the jasmine rice, 1 cup water and half the grated ginger. 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. Fluff with a fork.
4. On the prepared baking sheet, toss the broccoli florets with 1 teaspoon olive oil, a pinch of salt and half the chili flakes. Roast for 12-15 minutes, until tender and lightly charred.
5. While the broccoli roasts, pat the chicken cutlets dry and season both sides with salt and pepper.
6. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
7. Reduce the heat to medium. Add the apricot jam, miso sauce concentrate, remaining grated ginger and 2 tablespoons water to the skillet. Stir until the jam melts and the sauce thickens slightly, about 1 minute. Remove from heat and stir in a squeeze of lime juice.
8. Return the chicken to the skillet, turning to coat in the sauce. Let it warm through for about 1 minute.
9. When the broccoli is done, toss it with the lime zest and remaining chili flakes.
10. Serve the chicken and sauce over the ginger rice, with the chili lime broccoli on the side. Garnish with extra lime wedges if desired.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

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

What can I substitute for miso sauce concentrate?

You can mix 1 tablespoon white miso paste with 1 tablespoon water and a splash of soy sauce as a substitute.

Is this recipe gluten-free?

The recipe as written contains soy (from miso) and may not be gluten-free. Check your miso concentrate for gluten-free certification if needed.