Apricot Ponzu Chicken with Ginger Lime Rice and Roasted Broccoli

This dish features pan-seared chicken cutlets glazed with a luscious apricot ponzu sauce, infused with garlic, ginger and a touch of butter. The sauce comes together quickly in the same pan, making it incredibly flavorful with minimal cleanup.

On the side, fluffy jasmine rice is brightened with fresh lime zest and ginger, while roasted broccoli adds a tender, caramelized crunch. Together, they create a balanced, satisfying meal that’s perfect for any night of the week.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView 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

18 milliliters Ponzu SauceView 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

Instructions

1. Preheat oven to 450°F with rack in top position. Peel and mince ginger until you have 1 tablespoon. Cut broccoli florets 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, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, 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, 3-5 minutes per side. Transfer to a cutting board. Remove pan from heat to cool slightly.
5. Return pan to medium heat. Add a drizzle of oil, garlic and remaining minced ginger; cook, stirring, until fragrant, about 30 seconds. Add apricot jam, ponzu sauce and ¼ cup water. Stir, scraping up any browned bits from bottom of pan, 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 to taste. Slice chicken crosswise. Divide rice, chicken and broccoli between plates. Drizzle pan sauce over chicken. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but adjust cooking time and liquid accordingly. Jasmine rice works best for this recipe.

Can I substitute the ponzu sauce?

Ponzu adds a unique citrus-soy flavor. You can mix equal parts soy sauce and lemon juice as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.