Sweet Ginger Chicken
with Buttery Rice & Roasted Green Beans
- Milk
Pork chops are always a weeknight winner. They’re satisfying, speedy, and 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 to drizzle over the chops. On the side, there’s roasted green beans and buttery jasmine rice (perfect for catching any runoff sauce).
Ingredients
1 thumb
Ginger
1 unit
Chili Pepper
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
5 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Trim green beans if necessary. Thinly slice chili.
• Heat a large 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.
• While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• 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 chicken until cooked through, 3-5 minutes per side.
• In a small bowl, combine jam, stock concentrate, and ¼ cup water (1/3 cup 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. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Use pan used for chicken.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice and green beans 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 sweet-and-spicy ginger sauce, though some found it too strong; adjusting ginger to taste is key 🌶️.
- Ease of prep: Simple and quick to make, but watch out for splatter when cooking; consider dicing chicken for even cooking.
- Suggestions: Add more sauce for extra flavor; try sautéing green beans with red onion for a tasty twist.
- Portions: Some wanted more rice and vegetables; consider increasing sides for heartier appetites.
- Spice level: The chili can pack a punch; deseed peppers and serve on the side to let diners control heat.
Reviews from our home cooks
I was so excited to try this, but even using the ginger conservatively (I only grated half) it still completely overrode the favor of the apricot jam. And after reducing it, there wasn't enough sauce/glaze either and considering the chicken wasn't seasoned in any other way, it was just bland-and-ginger in my mouth. If I made it again I would skip the ginger entirely (or use 1/4 max) and would want more apricot jam to start before the reduction.
Modified recipe to be more of a bowl. Put the chicken in the pan sauce (diced up) so or all got covered and put over rice. Also sautéed the green beans with red onion and put that over the rice.
Had chicken for protein, ginger rice yummy and sauce really good. Chicken is always so tender!!
This tasted soooo good! The nice flavor from the ginger was so amazing and smelt amazing while cooking! loved it!
We could have had more rice and green beans. My husband got carried away with the sides. Fortunately we have other options.
Again - there was not enough sauce and it did not get very thick at all - stayed very runny even after cooking additional time. Tasted great though.
I wish there was an option to get brown rice instead of white rice. I'd also prefer haricots verts over regular green beans.
Needed more apricot jam. Loved the taste of the ginger! Especially in the rice.
I thot the apricot jam mixture could have more flavor & spicier. I actually added the diced chili to both the jam mix & rice. I like it spicy🔥!
This is 10/10 by my picky kid. There was nothing disliked.
