Ponzu Plum Chicken
with Cauliflower Rice & Sesame Roasted Broccoli
- Fish
- Soy
- Wheat
- Sesame
- Milk
Peter Piper plucked a plate of ponzu plum pork chops. At least, we bet he would have once he got a taste of tonight’s dinner. It stars an indulgent, flavorful sauce made with ponzu, plum jam, and Sriracha—thickened just enough to coat juicy pork chops. You won’t be mad if some of that tangy-sweet sauce drips onto the tender cauliflower rice and sesame roasted broccoli. And what happened to our friend Peter Piper? He polished off that plate of ponzu plum pork chops.
1 unit
Plum Jam
12 milliliters
Ponzu Sauce
()
1 tablespoon
Cornstarch
1.5 ounce
Sesame Dressing
()
8 ounce
Broccoli
6 ounce
Cauliflower Rice
10 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 thumb
Ginger
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
()
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
- 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.
Flavors were amazing. The prep work minimal. The colors on the plate didn't make it pop but the flavors did. I loved the cauliflower rice and roasted broccoli the best. The chicken was good but the veggies were great!
Enjoyed the meal. The sauce was great! I was worried about the cauliflower rice as it looked soggy in the bag but I roasted it in the oven and it was okay. I would do regular rice next time.
Delicious meal and it was very easy to prepare! We really enjoyed the cauliflower rice! I'll definitely order this one again! Thanks!
Love love love that you offered cauliflower rice instead of the rice. I really wish you offered cauliflower rice as an alternative to rice on every dish with rice. I have stocked my freezer with cauliflower rice. It helps keep my sugar level down. Less sugar in the sauces would also be appreciated.
This was fairly easy to make, the plum sauce was absolutely delicious! We subbed out the pork for chicken.
Easy to make. I liked how they figured out how to brown cauliflower rice. Very tasty.
Made this with chicken. My family LOVED it. This is a definite one we will order again.
Loved the sauces on this one-- great with chicken. Sometimes your pork has tasted a little gamey
Proportions were off. The pieces of chicken were such inconsistent sizes/thicknesses that they didn't cook at the same rate. The cauliflower rice was ruined by the ginger. You really ought to include a measurement for the amount of ginger to put in instead of just saying mince the thumb of ginger. I used less than half the ginger I was given and it overpowered everything. Two servings and four servings had the same amount of scallions but twice the ginger? Reverse that. Twice the scallions and the same amount of ginger would be more appropriate.
Everything was tasty. Easy to follow recipes. Portion of cauliflower rice with ponzu chicken was skimpy. This is my first meal kit experience, looking forward to what's ahead. Thank you.
