Apricot Ginger Chicken
with Roasted Green Beans and Jasmine Rice
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)Kosher Salt
Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger.
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, 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, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.
Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, 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 (2 TBSP for 4 servings), salt, and pepper. Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce and serve.