Plum Ginger Chicken with Veggie Rice

This plum ginger chicken is a quick and flavorful weeknight dinner that comes together in just 35 minutes. The chicken cutlets are pan-seared and then coated in a dreamy sauce made from plum jam, fresh ginger, ponzu and chicken stock-sweet, tangy and aromatic.

It’s served alongside buttery jasmine rice studded with sautéed bell pepper and carrot, plus a sprinkle of scallions. Every bite is delicious on its own, but the sauce is so good you’ll want to drizzle it over everything.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Peel and finely dice the carrot. Core and dice the bell pepper. Thinly slice the scallions, keeping white and green parts separate. Peel and grate the ginger. Mince the garlic. Cut the lime into wedges.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
4. Heat 2 teaspoons of cooking oil in a large nonstick 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.
5. Reduce heat to medium. Add 1 tablespoon butter and the remaining oil to the skillet. Add the carrot and bell pepper; cook, stirring, until tender, about 3 minutes. Stir in the white parts of the scallions, garlic and ginger; cook 30 seconds until fragrant.
6. Add the plum jam, ponzu sauce, chicken stock concentrate and ¼ cup water to the skillet. Stir to combine and bring to a simmer. Cook until the sauce thickens slightly, about 2 minutes. Squeeze in juice from one lime wedge.
7. Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
8. Fluff the rice and stir in the remaining 1 tablespoon butter and the green scallion parts. Season with salt to taste.
9. Serve the chicken and sauce over the rice. Garnish with additional scallion greens and 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 165°F.

Is this recipe gluten-free?

The ponzu sauce contains soy and wheat, so it’s not gluten-free. Use tamari or coconut aminos as a substitute.

Can I make this dish ahead?

The sauce and rice can be prepared a day ahead. Reheat gently, adding a splash of water to the sauce if needed.