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.
Chicken Stock Concentrate
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.