Apricot Ponzu Chicken
with Ginger Lime Rice & Roasted Broccoli
- Fish
- Soy
- Wheat
- Milk
Tonight’s chicken is all about the swoon-worthy pan sauce that’s made with apricot jam, citrusy ponzu, garlic, ginger, and butter. On the side, there’s jasmine rice and roasted broccoli. (Pssst—those sides would be equally delicious with the sauce.) This is one full meal we’re pretty sure you’ll want to whip up around the cluck.
Ingredients
1 thumb
Ginger
1 clove
Garlic
1 unit
Lime
8 ounce
Broccoli Florets
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lime.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger (you’ll use the rest later); cook, stirring, until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. 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.
• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• While broccoli roasts, 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. • Transfer to a cutting board. Remove pan from heat to cool slightly.
• Return pan used for chicken to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add jam, ponzu, and ¼ cup water (1⁄3 cup for 4 servings). Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.
• Fluff rice with a fork; stir in as much lime zest as you like. Season with salt to taste. • Slice chicken crosswise. • Divide rice, chicken, and broccoli between plates. Drizzle pan sauce over chicken. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the apricot ponzu sauce, finding it deliciously tangy and sweet; some wished for more pronounced apricot flavor.
- Ease of prep: Customers found this meal quick and easy to make, perfect for busy weeknights.
- Suggestions: Consider adding more sauce ingredients; some recommend steaming the broccoli instead of roasting for better texture.
- Portions: Several noted small chicken portions; a few wished for more broccoli or rice to feel fully satisfied.
- Texture: Some found the chicken dry or tough; pounding it flat before cooking may help tenderize.
Reviews from our home cooks
This meal was really delicious! It was a favorite of all 4 of us. The rice was great with the pieces of ginger in it, very flavorful. The chicken was juicy and flavorful, and the ponzu sauce, hands down the best sauce. The only downside to this whole meal was the timing on the recipe was about 6-8 minutes off. The chicken took longer to reach temp, and then we had to make the sauce. Luckily the rice stayed warm, and we covered the broccoli with foil to stay warm.
I would rate this FIVE stars if I could. We could tell this recipe was tested to achieve delicious results, both the ponzu and lime elevated this meal to fine dining quality. We would love to see more dishes with the option of rice like this one, instead of potatoes and/or broccoli as the only swaps.
Broccoli was great. Steamed rather than roast for a softer more tender version. Pounded chicken with a mallet to make more tender too. Enjoyed the apricot ponzu sauce. Added a uniqueness to our entre.
Delicious! Did not expect to enjoy the combo of ginger, garlic, lime, ponzu, and apricot jam as much as we did. It made a truly delicious sauce we put over everything!
This is my most favorite Hello Fresh dinner!! I love the Ponzu sauce. I prefer to microwave (rather than roast) the delicious broccoli and roast (rather than fry) the succulent chicken after adding honey and breadcrumbs. These are cooking methods I've learned from you :)
For the first time ever, my kids said they liked cooked broccoli! I loved the Apricot Ponzu sauce! This was a really easy meal to make and I appreciate that!
For a simple chicken, broccoli, and rice dish, this turned out really well. I liked the flavor combinations on the rice, and the apricot sauce was great.
I think we accidentally put the apricot glaze on the broccoli instead of the chicken. Either that or I just couldn't taste it on the chicken. I thought the lime zest on the rice was a very nice touch. Again, would have awarded this 3.5 stars if that were possible.
There was lots and lots of rice. I liked the large portions! The sauce called for butter at the end, but it kinda ruined the apricot ponzu flavor. I'd leave the butter out of the sauce in the future.
A fairly simple dish but the seasonings, herbs and sauce take it to next level. Love the Apricot Ponzu sauce and the Ginger Lime Rice is really good.
