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Miso Apricot Chicken

Miso Apricot Chicken

with Garlic Ginger Rice & Zesty Carrots

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No need to be chicken about making this delicious, saucy meal. Crispy chicken cutlets are drizzled with an umami-packed sauce of apricot jam, miso broth, lime juice, and butter. On the side, there’s fluffy, aromatic ginger rice, plus roasted carrots tossed with lime zest. Talk about a weeknight dinner worth hatching out!

Tags:Calorie Smart
Allergens:MilkSoy

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

2 unit

Scallions

1 clove

Garlic

1 thumb

Ginger

1 unit

Lime

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

1 unit

Apricot Jam

1 unit

Miso Sauce Concentrate

(ContainsSoy)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate71 g
Sugar14 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium380 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
Utensilsarrow down iconarrow down icon
Peeler
Zester
Baking Sheet
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

2

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), 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.

3

• While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; remove from pan and set aside. Wipe out pan.

4

• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, 1 minute.

5

• Add stock concentrate, half the jam (all for 4 servings), ¼ cup water (1⁄3 cup for 4), and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.

6

• Fluff rice with a fork and season with salt. • Toss carrots with lime zest. • Divide rice, carrots, and chicken between plates. Drizzle chicken with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.