Wasabi Soy Glazed Chicken with Ponzu Roasted Carrots and Ginger Rice

This wasabi soy chicken brings together the bold, spicy kick of wasabi with the sweet and savory depth of soy glaze, all balanced by a squeeze of fresh lime. It’s a quick-cooking dish that feels special enough for a weekend meal but comes together in under 30 minutes.

Alongside the chicken, we’ve got buttery jasmine rice infused with fresh ginger and a side of roasted carrots dressed with tangy ponzu sauce. The carrots caramelize in the oven, developing a natural sweetness that pairs perfectly with the citrusy ponzu. It’s a complete, balanced dinner that’s sure to become a regular in your rotation.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

1 tablespoon (tbsp) ButterView 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

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into thin sticks, about ¼-inch thick. Place them on the prepared baking sheet, drizzle with 1 teaspoon of cooking oil and season with salt and pepper. Toss to coat, then spread in a single layer. Roast for 15-20 minutes, until tender and lightly browned.
3. While the carrots roast, prepare the rice. In a small saucepan, combine the jasmine rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. Meanwhile, peel and grate the ginger. Thinly slice the scallions, separating the white parts from the green tops. Zest and juice the lime.
5. In a small bowl, whisk together the sweet soy glaze, ponzu sauce, wasabi paste, lime juice and half of the grated ginger. Set aside.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
7. Heat the remaining 1 teaspoon of cooking oil in a large non-stick skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
8. Reduce the heat to low and pour the wasabi-soy mixture over the chicken. Simmer for 1-2 minutes, turning the chicken to coat, until the sauce thickens slightly. Remove from heat.
9. Fluff the cooked rice with a fork, then stir in the butter, remaining grated ginger and the white parts of the scallions. Season with salt to taste.
10. To serve, divide the ginger rice between plates. Top with the wasabi soy chicken and spoon any remaining sauce over the top. Add the roasted carrots alongside, drizzle with a little extra ponzu if desired and garnish with the scallion greens and lime zest.

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 according to package instructions.

Is there a substitute for ponzu sauce?

If you don’t have ponzu, you can mix equal parts soy sauce and fresh lemon or lime juice, plus a splash of rice vinegar.

Can I make this dish ahead of time?

The components are best served fresh, but you can prep the carrots and sauce in advance. Store separately and reheat gently.