Wasabi Soy Glazed Chicken with Ponzu Broccoli and Ginger Rice

This vibrant dish brings together the bold flavors of wasabi, sweet soy glaze and ginger for a chicken dinner that’s anything but ordinary. The chicken cutlets are pan-seared until golden, then coated in a glossy, tangy sauce with just the right kick from wasabi. Served alongside buttery ginger rice and roasted broccoli tossed with bright ponzu, every bite is a balance of heat, citrus and savory goodness.

Ready in about 30 minutes, this recipe is perfect for a weeknight when you want something exciting without spending hours in the kitchen. The pickled scallion whites add a refreshing crunch, while the lime wedges tie everything together. It’s a complete meal that feels special but is simple enough to make any day of the week.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Peel and mince ginger. Cut broccoli florets into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens. Quarter the lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, 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. Meanwhile, in a small bowl, combine scallion whites, juice from half the lime and a pinch of salt. Set aside to pickle. In another small bowl, combine sweet soy glaze, remaining ginger, ¼ teaspoon wasabi and a squeeze of lime juice. Taste and add more wasabi if desired.
5. Pat chicken dry with paper towels and 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. Add the sweet soy mixture and simmer until thickened, turning chicken to coat, 1-2 minutes. Remove pan from heat. If sauce thickens too quickly, reduce heat to medium.
6. Fluff rice with a fork and season with salt and pepper. Toss roasted broccoli with ponzu sauce. Divide rice, broccoli and chicken among plates. Top chicken with any remaining sauce from the pan and pickled scallion whites (drain first). Sprinkle with scallion greens and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Thaw them first and pat dry to remove excess moisture before roasting. Adjust roasting time as needed.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar to approximate sweet soy glaze. Adjust sweetness to taste.

Is wasabi paste very spicy?

Wasabi paste has a sharp, pungent heat that fades quickly. Start with the recommended amount and add more if you like extra kick.