Sweet ’n’ Spicy Apricot Chicken
with Garlicky Green Beans & Chili-Roasted Carrots
- Fish
- Soy
- Wheat
- Milk
“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted green beans. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.
Ingredients
12 ounce
Carrots
1 teaspoon
Korean Chili Flakes
6 ounce
Green Beans
2 unit
Scallions
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Apricot Jam
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.
• 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-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.
Swap in chicken or beef for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Once carrots have roasted for 10 minutes, carefully toss green beans on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 12-15 minutes more.
• When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
Use pan used for chicken or beef here.
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet and spicy combo, with the apricot sauce being a particular highlight 🍯.
- Ease of prep: Simple to make and easy to follow, though some found it took longer than expected.
- Suggestions: Consider adding more apricot jam for stronger flavor; try serving over rice or grits for a heartier meal.
- Portions: Some found it satisfying, while others wanted more to feel full; adding a side of rice helped.
- Vegetables: The chili-roasted carrots were a standout; cook green beans on stovetop for better texture.
Reviews from our home cooks
This was a delicious variation of the chicken, rice, & veggie meal - 2 veggies with this one! The apricot jam sauce is wonderfully sweet & spicy, and it's a perfect complement to the chicken. The chili-roasted carrots are soooo tasty; we'll definitely be getting this again.
The sweet & spicy sauce was delicious. I enjoyed the garlic seasoning on the green beans. I enjoyed the Korean chili flakes, but I should have used more of it. I wasn't sure how spicy it was so I didn't use much and it hardly came through. However, the green beans are not as fresh as the other vegetables. I try to pick other vegetables in the recipes if I can, because they seem a bit soft when they arrive, not crisp like green beans I get in the grocery store. Then when roasted their consistency isn't crisp/tender.
Yum!! I loved this I got the pork option. It has a nice balance between sweet and spicy. I don't find it that spicy but then again, I eat raw jalapeños with the seeds. I am happy it had green beans and carrots. I made the meal for two-I live alone so I had lunch and dinner for the day.
I added a little honey to the carrots and they were superb. I've given up roasting green beans because they turn out stringy every time. I sautéed them in a little olive oil with the garlic powder, salt, and pepper, and a splash of balsamic. The sauce was excellent!
The Sriracha is healthy because it has no MSG, no yeast extract, and no high fructose corn syrup. I like the meal and my favorite parts are the garlic green beans and spicy carrots.
Super simple to make, very yummy! Does have a bit of a kick so if you're not good with spice i recommend leaving out the chili flakes. Otherwise super delicious and satisfying meal.
The carrots are so good. We didn't used to like cooked carrots but we love these recipes with carrots. The green beans and chicken are delicious, too.
One of my favorite recipes of all time. The spicy and sweet combo is insanely great! So good
The lemon made our green beans and carrots absolutely perfect, and when adding in the delectable sauce and chicken we were blown away by this meal.
This was so bland and the flavors didn't really go together somehow. The sauce flavor was ok but super bland and the chicken was incredibly bland. The carrots were the best part, but they also could have used more spice-- such as old bay, etc.
