Sweet Ginger Chicken
with Buttery Rice & Broccoli
- Milk
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s broccoli and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.
Ingredients
1 thumb
Ginger
1 unit
Chili Pepper
½ cup
Jasmine Rice
8 ounce
Broccoli Florets
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1.5 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a 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.
• Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.
• Meanwhile, pat pork dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.
Swap in chicken for pork; cook until cooked through, 3-5 minutes per side.
• In a small bowl, combine jam, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. (TIP: If sauce seems too thick, stir in water a splash at a time.) • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Use pan used for chicken here.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in ½ TBSP butter and season with salt and pepper. • Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the ginger-infused rice and apricot glaze, though some found it too gingery. The chili pepper adds a nice kick 🌶️.
- Ease of prep: Quick and simple to prepare, with clear instructions. Mincing ginger can be time-consuming for some.
- Suggestions: Consider roasting the broccoli instead of steaming for more flavor. Add extra sauce or ginger if desired.
- Portions: Some wanted more sauce, rice, or broccoli. Consider increasing these components for a heartier meal.
- Versatility: Works well with chicken or pork. Try chopping ingredients smaller for a "bowl" style meal.
Reviews from our home cooks
Absolutely delicious! We air-fried the broccoli and adding a little seasoning and garlic salt but followed the rest of the recipe - the chicken, sauce & rice were fantastic!
I LOVE this one, I swap the pork for chicken and chop the chicken and broccoli small to make a "bowl." I always check to see if shrimp is an option, I think that would be 10/10. *note I am sensitive to heat, but enjoy it. My husband loves the chili peppers but I opt for red pepper flakes which are more mild. It does need the heat, it's a little too sweet without it.
Easy to put together and the fresh ginger in this dish was spot on!
I really loved the flavor of ginger in this. It really set off all the dishes.
Everyone loved it! Great flavors! We roasted the broccoli because we've loved that in your past recipes!
I steamed the broccoli instead for 12 mins with a sprinkle of Himalayan pink salt. This meal turned out superb!
Good combo of flavors. Like to steam the veggies & roast the chicken in the oven. Easy meal.
Pleasantly surprised by this one. It was shaping up to be too sweet, I thought, but just that little bit of chili pepper brought it all together. The chili was not just hot but had a good flavor. This was my favorite of the week
Tasted good. However, not sure if broccoli was old. It was dated 8/3 and I made it on 9/2. I did cut off about a third. What I did make did taste ok. Not wild about white rice. The sauce was good.
This was my favorite and if offered again will always get. So flavorful!!!
