Spicy Apricot Glazed Chicken with Garlic Cauliflower Rice and Roasted Broccoli

This sweet and spicy apricot chicken brings together juicy pan-seared chicken cutlets and a glossy glaze made with apricot jam, ponzu and Sriracha. The heat from the chili sauce balances the fruity sweetness, while a touch of butter adds richness. On the side, garlic-infused cauliflower rice and oven-roasted broccoli round out the meal with plenty of texture and flavor.

Ready in about 25 minutes, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of tender chicken, crisp-tender broccoli and fluffy cauliflower rice makes every bite a delight. Plus, the sauce comes together in the same pan for easy cleanup!

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView 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

12 ounce Riced CauliflowerView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in jasmine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. (Note: For the cauliflower rice variation, after garlic is fragrant, add riced cauliflower and a pinch of salt; cook, stirring, until tender and liquid is absorbed, 6-8 minutes. Keep covered.)
3. Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 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. (If cutlets are thick, reduce heat to medium and cover; cook 5-7 minutes on second side.) Transfer chicken to a cutting board to rest.
5. To the same pan, add apricot jam, ponzu sauce, Sriracha and ¼ cup water (⅓ cup for 4 servings) over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. If sauce seems too thick, add more water 1 teaspoon at a time. Turn off heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper to taste.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Slice chicken crosswise on a diagonal. Divide chicken, broccoli and rice between plates. Spoon sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for ponzu sauce?

Ponzu sauce is a citrus-soy sauce blend. You can substitute with a mixture of 1 part soy sauce and 1 part lemon or lime juice.

Is this recipe gluten-free?

The recipe contains ponzu sauce and Sriracha, which may contain wheat. For a gluten-free version, use tamari instead of ponzu and check that your Sriracha is gluten-free.