Spicy Apricot Glazed Chicken with Garlic Rice and Roasted Green Beans

This chicken dinner brings together the best of sweet and spicy flavors in one irresistible dish. Juicy chicken cutlets are pan-seared to golden perfection and finished with a tangy sauce made from apricot jam, ponzu and Sriracha. The sauce gets a final touch of butter for richness, creating a glossy glaze that coats every slice.

On the side, fluffy jasmine rice is infused with garlic and butter, while green beans are roasted until tender and lightly charred. It’s a balanced, satisfying meal that comes together in about 30 minutes-perfect for busy weeknights when you want something special without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Trim green beans 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 rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While green beans roast, 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; cook until browned and cooked through, 3-5 minutes per side. If chicken cutlets are on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side. Transfer chicken to a cutting board to rest.
5. Add jam, ponzu, Sriracha and 1/4 cup water (1/3 cup for 4 servings) to the same pan over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. If sauce seems too thick, stir in 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, green beans and rice between plates. Spoon sauce over chicken and serve.

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 ratio according to the rice type.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute for ponzu.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.