Sticky Apricot Ginger Chicken with Roasted Green Beans and Jasmine Rice

This apricot ginger chicken is the perfect weeknight dinner: quick, simple and packed with flavor. Tender chicken cutlets are pan-seared until golden, then coated in a glossy sauce made with apricot jam, fresh ginger and chicken stock. The sweetness of the jam pairs beautifully with the warmth of ginger, creating a sticky glaze that clings to every bite.

On the side, crisp roasted green beans and fluffy jasmine rice make this a complete, satisfying meal. The rice is finished with a pat of butter for extra richness, while the green beans get perfectly browned in a hot oven. It’s a balanced plate that comes together in under 30 minutes-ideal for busy evenings when you want something delicious without the fuss.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 all produce. Peel and mince or grate ginger.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
3. While rice cooks, 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. Meanwhile, 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. Turn off heat; transfer chicken to a plate.
5. Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. Divide rice, chicken and green beans between plates. Drizzle chicken with sauce and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for quick cooking and adjust the cooking time accordingly.

Can I substitute the apricot jam?

Peach or orange marmalade would work well as a substitute, though the flavor will be slightly different.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check your chicken stock concentrate to be sure.