Miso Apricot Chicken
with Garlic Ginger Rice & Zesty Carrots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Soy)
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 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the miso-apricot sauce, calling it delicious and unique; some found it mild or wanted more apricot taste.
- Ease of prep: Quick and easy for most, though some felt the ginger prep was time-consuming or found rice cooking tricky.
- Suggestions: Consider using all the apricot jam for a stronger flavor; try adding chili sauce or extra herbs for more punch.
- Leftovers: Several mentioned it reheats well; some even preferred it the next day as flavors melded overnight.
- Portions: Some wished for more sauce or larger chicken pieces; a few found veggie portions small, especially carrots.
