Sriracha Apricot Chicken
with Green Beans & Garlic Rice
Have you heard? Sweet and spicy are the hottest culinary couple of the moment. Balanced, yet exciting and totally addictive—what can’t those two do together? Here, they star in a tantalizing sauce for seared pork chops: Sweet apricot jam and spicy Sriracha simmered with lime juice, butter, soy, and garlic. It’s all paired with roasted green beans and fluffy rice, perfect for soaking up every last drop of sauce. Now if that's not flavor #relationshipgoals, we don’t know what is.
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
2 clove
Garlic
1 unit
Lime
10 ounce
Chicken Breasts
1 unit
Jasmine Rice
1 unit
Green Beans
2 unit
Soy Sauce
(Contains: Soy)
1 unit
Apricot Jam
1 unit
Sriracha
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Preheat oven to 425 degrees. Wash and dry produce. Peel and finely chop garlic. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add half the garlic; cook until fragrant, 30 seconds. Add rice; stir to coat. Stir in 1 1⁄4 cups water (2 1⁄4 cups for 4) and a big pinch of salt. Bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, trim green beans (if necessary). Zest and quarter lime. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 12-15 minutes.
Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate to rest.
Swap in chicken for pork. Cook until browned and cooked through, 6-8 minutes per side.
Let pan used for pork cool slightly, then return to medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. Add soy sauce and 1⁄4 cup water (1⁄3 cup for 4 servings). Let simmer until reduced, 2-3 minutes. Stir in jam, Sriracha, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice to taste. If necessary, simmer over low heat until sauce is thick and glossy. Add pork and turn to coat.
Use pan used for chicken here. Once sauce is thick and glossy, coat chicken as instructed.
Fluff rice with a fork; stir in lime zest. Divide rice, green beans, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
