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
6 ounce
Green Beans
1 unit
Apricot Jam
¾ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
1 thumb
Ginger
1 unit
Chili Pepper
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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, 1¼ cups water (2¼ 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 (⅓ 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 here.
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.
