Apricot Ponzu Chicken with Ginger Rice and Roasted Green Beans

This Apricot Ponzu Chicken is a quick and delicious weeknight dinner that brings together sweet, tangy and savory flavors. Juicy chicken cutlets are pan-seared and then coated in a glossy sauce made with apricot jam, ponzu, garlic, ginger and a touch of butter. Served alongside fragrant ginger rice and tender roasted green beans, this meal is balanced, satisfying and ready in just 30 minutes.

The combination of apricot jam and ponzu creates a unique sweet-savory glaze that pairs perfectly with the aromatic ginger rice. The green beans are roasted until crisp-tender, adding a fresh, earthy contrast. This dish is sure to become a new favorite in your dinner rotation!

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
2. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15 minutes or until tender. Drain any excess water if needed.
3. While the rice cooks, trim the ends off the green beans and place them on a baking sheet. Drizzle with 2 teaspoons of cooking oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes, until tender and lightly browned.
4. Meanwhile, peel and grate the ginger. Peel and mince the garlic. In a small bowl, mix together the ponzu sauce and apricot jam.
5. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
6. Heat the remaining 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and tent with foil.
7. Reduce the heat to medium. Add the butter to the skillet, then stir in the grated ginger and minced garlic. Cook for 30 seconds until fragrant.
8. Pour the ponzu-apricot mixture into the skillet and stir, scraping up any browned bits from the bottom. Let the sauce simmer for 1-2 minutes until slightly thickened.
9. Return the chicken to the skillet, turning to coat in the sauce. Cook for another minute until heated through.
10. Fluff the cooked rice with a fork and stir in a pinch of salt and a little grated ginger if desired. Serve the chicken over the ginger rice with the roasted green beans on the side. Drizzle any remaining pan sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side until cooked through.

What can I substitute for apricot jam?

Peach or orange marmalade are good alternatives, as they provide similar sweetness and fruitiness.

Can I make this dish dairy-free?

Absolutely! Replace the butter with a dairy-free margarine or use an extra tablespoon of oil.