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Apricot Ponzu Chicken
Apricot Ponzu Chicken

Apricot Ponzu Chicken

with Ginger Lime Rice & Roasted Broccoli

Recipe Development Team
Recipe Development TeamUpdated on July 16, 2025

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 garlicky 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.

Tags:
Protein Smart
Fiber Smart
Allergens:
Fish
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

2 unit

Broccoli

1 clove

Garlic

1 unit

Lime

1 teaspoon

Garlic Powder

1 unit

Apricot Jam

18 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Energy (kJ)2552 kJ
Calories680 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber7 g
Protein42 g
Cholesterol135 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small pot
Baking Sheet
Paper Towel
Large Pan

Instructions

Prep
1

• 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 into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lime.

Cook Rice
2

• 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 (1 ½ 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.

Roast Broccoli
3

• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

Cook Chicken
4

• 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.

Make Pan Sauce
5

• Return pan used for chicken to medium heat. Add a drizzle of oil, minced garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add jam, ponzu, and ¼ cup water (⅓ 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.

Finish & Serve
6

• 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.

Poultry is fully cooked when internal temperature reaches 165°.