Ginger Plum Chicken
with Carrot, Bell Pepper & Scallion Rice
- Fish
- Soy
- Wheat
- Milk
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they whipped up a dreamy sauce of plum jam, chicken stock, fresh ginger, and tangy ponzu that adds sweet, tangy, and aromatic complexity to the tender meat. It’s served with sides of buttery rice and sautéed bell pepper and carrot—both of which would also be delicious with said sauce. You’d be chicken not to try it!
Ingredients
1 unit
Plum Jam
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Lime
10 ounce
Chicken Cutlets
2 unit
Scallions
1 unit
Bell Pepper
1 thumb
Ginger
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
