This chicken is our jam! No, seriously. Pan-seared chicken in a fresh ginger and apricot jam sauce is here to cure all your weeknight dinner woes. It’s sweet, savory, aromatic, and all-around delicious. Plus, the excitement only continues with the sides. Chicken pairs perfectly with crisp roasted green beans and fluffy, buttery rice. Jam out.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
1 thumb
Ginger
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
2 tablespoon
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(ContainsMilk)Salt
Pepper
Adjust an oven rack to the top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and grate or mince ginger.
In a small pot, combine rice, ¾ cup water, and a large pinch of salt. Bring to a boil. Once boiling, cover and reduce to low heat. Cook until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, about 15 minutes.
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, 3-4 minutes per side. Turn off heat; transfer chicken to a plate.
Add half the ginger (or more if you like food a little spicy) to same pan. Cook on medium heat until fragrant, 30-60 seconds. Add jam, stock concentrate, and ¼ cup water. Stir to combine and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted.
Fluff rice with a fork. Stir in 1 TBSP butter until melted; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce.