Miso Apricot Chicken
with Ginger Rice & Zesty Broccoli
- Soy
- Milk
This winner-winner chicken dinner stars juicy seared chicken cutlets drizzled in a quick homemade pan sauce made with apricot jam, miso, lime juice, and a swirl of butter for richness. On the side is fluffy, aromatic ginger rice, plus roasted carrots tossed with zippy lime zest.
Ingredients
8 ounce
Broccoli
1 clove
Garlic
1 thumb
Ginger
2 unit
Scallions
1 unit
Lime
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Apricot Jam
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
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 1⁄2-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.
Trim green beans if necessary or cut broccoli into bite-size pieces. (Save carrots for another use.)
• 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 ginger; cook, stirring, until fragrant, 30 seconds. • Add rice, 3⁄4 cup water (1 1⁄2 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.
Swap in green beans or broccoli for carrots; roast 12-15 minutes for green beans or 15-20 minutes for broccoli.
• 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; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook, stirring, until fragrant and softened, 1 minute.
• Add miso sauce concentrate, half the jam, 1⁄4 cup water, and a squeeze of lime juice to pan with aromatics (for 4 servings, use all the jam, 1/3 cup water, and a big squeeze of lime juice). Cook, stirring frequently, until thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add another squeeze of lime juice if desired.
• Fluff rice with a fork; taste and season with salt if desired. • 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.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The miso apricot sauce was a hit, though some found the apricot flavor subtle. Broccoli was a tasty addition 🥦.
- Ease of prep: First-time cooks might face initial confusion, but the recipe is manageable with a satisfying result.
Reviews from our home cooks
So very delicious! I wasn't sure about how apricot miso chicken would taste. But that sauce oh so divine. The combination of ginger rice, chili lime broccoli and the apricot chicken complemented each other perfectly!
The flavors all went together really well. The ginger in the rice and the lime on the broccoli really complimented each other. I wish there were a bit stronger of a flavor to the apricot on the chicken.
I love that you include so much broccoli! I added a bit more rice than was included. The apricot miso sauce was delicious on the chicken and there was a little more to dribble on the rice. YUM!
Really delicious. I accidentally put all my ginger in the rice, so I added my personal ginger to the pan sauce - NO REGRETS. Well-balanced, and each part of the dish was crave-able. (Broccoli with lime and chili flakes - yeah!)
I really enjoyed this- the apricot miso was only slightly sweet and a little salty from the miso made it a great flavor combo- the broccoli and ginger arrived with dark brown ends which was disappointing but i made it work by cutting the ends off.
Another winning recipe! I added additional dollops of minced ginger to the rice--for me, a recipe cannot contain too much ginger! I used Tahitian Lime infused olive oil from Olivelle (Bozeman, MT) to coat the broccoli. It served to deepen the citrus flavor. I'll definitely order this one again!
This was very tasty--I do think it could have been just as good with less apricot jam though--I wanted to taste the miso a bit more! I also think the broccoli was good on its own without the chili flakes.
I wasn't sure how I would feel about this dish but wanted to try it anyways. WOW! It was SO good. My daughter and I were talking about how we could make the Apricot Miso at home (aside from the kit) again! A WIN
The apricot sauce was so good and the chicken was really good! Amazing! Also, I'm not a huge broccoli fan but they way they had you prepare it, also delicious!
Wonderful flavor from the sauce and the ginger in the rice added a nice pop of flavor. The red pepper flakes on the broccoli was a great addition. Loved this meal.
