Apricot Balsamic Glazed Chicken
with Broccoli & Garlic Rice
- Soy
- Wheat
- Sesame
- Milk
This chicken dinner is a little bit sweet, a little bit spicy, and all around tasty! Juicy chicken cutlets are drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. On the side, there’s fluffy, aromatic garlic rice, plus tender roasted broccoli. Fruity flavor with a dash of heat? This combo can’t be beat!
Ingredients
1 thumb
Ginger
1 clove
Garlic
2 unit
Scallions
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Shallot
1 unit
Chicken Stock Concentrate
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 unit
Apricot Jam
5 teaspoon
Balsamic Vinegar
6 ounce
Green Beans
1 tablespoon
Sesame Oil
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce (except green beans). • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot (whole shallot for 4 servings).
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic (all for 4 servings); cook until softened, 1-2 minutes. • Stir in rice, half the stock concentrate (you’ll use the rest later) and 3⁄4 cup water (11⁄2 cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings; we sent more). • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes. • Turn off heat; transfer to a cutting board to rest. Wash out pan.
Swap in chicken* or beef* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. • Stir in jam and vinegar; simmer until syrupy, 30-60 seconds. • Stir in 1⁄4 cup water (1⁄2 cup for 4 servings), remaining stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes. • Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes. • Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. • Slice pork crosswise. • Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.
Slice chicken or beef against the grain.
Poultry is fully cooked when internal temperature reaches 165°.
