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Ponzu Plum Chicken

Ponzu Plum Chicken

with Cauliflower Rice & Sesame Roasted Broccoli
4.0(246)51 Reviews
Recipe Development Team
Recipe Development TeamUpdated on April 12, 2026
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Calories
600 kcal
Protein
37g protein
Total
35 minutes
Difficulty
Easy
Allergens:
  • Fish
  • Soy
  • Wheat
  • Sesame
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit

Plum Jam

12 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 tablespoon

Cornstarch

1.5 ounce

Sesame Dressing

(Contains: Sesame, Soy, Wheat)

8 ounce

Broccoli

6 ounce

Cauliflower Rice

10 ounce

Chicken Cutlets

2 unit

Scallions

1 teaspoon

Sriracha

1 teaspoon

Garlic Powder

1 thumb

Ginger

Not included in your delivery

4 teaspoon (tsp)

Cooking Oil

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

2 tablespoon (tbsp)

Butter

(Contains: Milk)

/ per serving
Calories600 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate36 g
Sugar20 g
Dietary Fiber5 g
Protein37 g
Cholesterol135 mg
Sodium800 mg
Potassium670 mg
Calcium90 mg
Iron2.2 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.
Baking Sheet
Medium Bowl
Plastic Wrap
Small Bowl
Large Pan
Paper Towel

Cooking Steps

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.

Roast Broccoli
2

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. • Once broccoli is browned and tender, carefully toss with half the sesame dressing (all for 4 servings).

Start Cauliflower & Mix Rice
3

• While broccoli roasts, place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, about 5 minutes. • Meanwhile, in a small bowl, stir together ponzu, jam, half the garlic powder, half the Sriracha (use more or less to your taste), ½ TBSP cornstarch (1 TBSP for 4), and ¼ cup water (1⁄3 cup for 4) until no lumps remain.

Finish Cauliflower
4

• Once cauliflower rice is tender, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, ginger, and remaining garlic powder; cook, stirring, until fragrant, 1 minute. • Stir cauliflower rice into pan. Season with salt and pepper. Remove from heat; cover to keep warm.

Cook Pork
5

• Pat pork* dry with paper towels; prick all over with a fork. Season all over with salt and pepper, then coat in remaining cornstarch. • Heat a large drizzle of oil in second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure evening browning. • Turn off heat; transfer pork to a cutting board to rest. Wipe out pan.

Swap in chicken for pork (no need to prick all over!); cook 3-5 minutes per side.

Cook Sauce
6

• Return pan used for pork to medium heat. Add sauce and cook, stirring, until thickened, 1-2 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water. • Transfer pork to pan with sauce; turn to coat.

Serve
7

• Warm pan with cauliflower rice over medium-high heat if needed; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings). • Slice pork crosswise. • Divide broccoli, cauliflower rice, and pork between plates. Drizzle pork and cauliflower rice with any remaining sauce and sprinkle with remaining scallion greens. Serve.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many loved the plum sauce on the chicken, finding it delicious and flavorful 🍗. Some felt the ginger overpowered the cauliflower rice.
  • Ease of prep: Several found it quick and easy to make, though a few mentioned longer cooking times than expected.
  • Suggestions: Consider reducing ginger in the cauliflower rice; try pan-searing the cauliflower for better texture. Adjust sauce seasoning to taste.
  • Portions: Many wished for more cauliflower rice, finding the portion too small to be filling.
  • Texture: Some found the cauliflower rice mushy or watery; roasting or pan-searing it improved the texture for some.
AI-generated from customer reviews

Reviews from our home cooks

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AnonymousCooked for 2 people
|Mar 21, 2022
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AnonymousCooked for 2 people
|Mar 23, 2022
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AnonymousCooked for 2 people
|Mar 26, 2022
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AnonymousCooked for 2 people
|Apr 10, 2022
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AnonymousCooked for 2 people
|Mar 22, 2022
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AnonymousCooked for 2 people
|Mar 21, 2022
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AnonymousCooked for 4 people
|Mar 19, 2022
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AnonymousCooked for 2 people
|Mar 17, 2022
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AnonymousCooked for 4 people
|Mar 22, 2022
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AnonymousCooked for 2 people
|Mar 23, 2022