Miso Apricot Chicken with Ginger Rice and Lime Zest Carrots

This dish brings together crispy chicken cutlets and a luscious, umami-packed sauce made with apricot jam, miso and a touch of butter. The sweet and savory flavors are perfectly balanced with a hint of lime, creating a sauce that’s both comforting and exciting.

On the side, fluffy jasmine rice is infused with garlic and ginger, while roasted carrots get a bright finish with fresh lime zest. It’s a complete meal that feels special enough for a weekend but comes together quickly on a busy weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

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

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim, peel and cut carrots diagonally into ½-inch thick pieces. Mince garlic and ginger (you need about 1 tablespoon ginger). Thinly slice scallions, separating white and green parts. Zest the lime and cut it into wedges.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook until fragrant, about 30 seconds. Add rice, ¾ cup water and a 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 serving.
4. Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes per side. Transfer to a plate and wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and remaining ginger; cook until softened, about 1 minute. Add miso sauce concentrate, half the apricot jam (use all for 4 servings), ¼ cup water and a squeeze of lime juice. Cook, stirring, until thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Taste and adjust lime juice if desired.
6. Fluff rice with a fork and season with salt. Toss roasted carrots with lime zest. Divide rice, carrots and chicken among plates. Drizzle chicken with sauce and sprinkle with scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about ½-inch thickness to create cutlets or pound them even. Adjust cooking time as needed.

What can I substitute for apricot jam?

Peach jam or orange marmalade work well as substitutes, keeping the sweet and fruity balance.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check your miso sauce concentrate and jam labels to ensure no gluten-containing additives.