Wasabi Soy Chicken with Ponzu Roasted Broccoli and Ginger Rice

This wasabi soy chicken brings together the bold, spicy kick of wasabi with the sweet-savory depth of soy glaze, all brightened by fresh lime and ginger. It’s a quick-cooking dish that feels special enough for a weekend but comes together on a busy weeknight.

Paired with buttery jasmine rice infused with ginger and tender broccoli roasted with citrusy ponzu sauce, every bite is a balance of heat, tang and umami. The best part? It all cooks in under 30 minutes with minimal cleanup.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView 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 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of salted water to a boil for the rice.
2. Peel and grate the ginger. Zest and juice the lime. Trim and slice scallions, separating white and green parts.
3. Cut broccoli into small florets. On a baking sheet, toss broccoli with a drizzle of oil, salt and pepper. Roast for 15-18 minutes until tender and lightly charred.
4. Meanwhile, add rice to boiling water and cook according to package directions (about 15 minutes). Drain if needed and return to pot. Stir in butter, half the grated ginger and a pinch of salt. Cover and keep warm.
5. In a small bowl, whisk together sweet soy glaze, wasabi paste, ponzu sauce, lime juice and remaining ginger. Set aside.
6. Pat chicken cutlets dry and season with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Transfer to a plate.
7. Reduce heat to medium. Add the wasabi-soy mixture to the skillet and cook 1 minute, stirring. Return chicken to pan, turning to coat. Simmer 1-2 minutes until sauce thickens slightly.
8. Toss roasted broccoli with a splash of ponzu sauce (or extra lime juice) and scallion whites. Serve chicken over ginger rice, drizzle with remaining sauce and garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side until internal temperature reaches 165°F.

Is wasabi paste very spicy?

Wasabi paste has a sharp, sinus-clearing heat that mellows when cooked. The amount in this recipe adds a pleasant kick without overwhelming.

Can I make this dish gluten-free?

Yes, use tamari or coconut aminos instead of sweet soy glaze and ensure your ponzu is gluten-free. Check labels on wasabi paste as well.