Apricot Ponzu Chicken with Ginger Lime Rice and Roasted Broccoli

This chicken dinner features a luscious pan sauce made with apricot jam, ponzu, garlic, ginger and butter. The sweet and tangy flavors pair perfectly with jasmine rice infused with ginger and lime, plus simple roasted broccoli.

It’s a complete meal that comes together quickly, perfect for a weeknight when you want something special without a lot of fuss.

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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

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView 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 tbsp. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lime.
2. Melt 1 tbsp 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 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 broccoli on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender and browned, 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 plate. Remove pan from heat to cool slightly.
5. Return pan used for chicken to medium heat. Add a drizzle of oil, garlic and remaining minced ginger; cook, stirring, until fragrant, about 30 seconds. Add jam, ponzu and ¼ cup water. Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes. Remove pan from heat; stir in 1 tbsp butter and a squeeze of lime juice to taste.
6. Fluff rice with a fork and 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 any remaining lime wedges on the side.

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 instructions.

Can I make this dish gluten-free?

Ponzu sauce typically contains soy sauce (wheat). Use a gluten-free tamari or coconut aminos mixed with a splash of citrus to replace ponzu.

How do I store leftovers?

Store chicken, rice and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.