Sweet ’n’ Spicy Apricot Chicken
with Asparagus & Garlic Rice
- Fish
- Soy
- Wheat
- Milk
This chicken dinner is a little bit sweet, a little bit spicy, and all around tasty! Juicy chicken cutlets are drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. On the side, there’s fluffy, aromatic garlic rice, plus tender roasted broccoli. Fruity flavor with a dash of heat? This combo can’t be beat!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Apricot Jam
½ cup
Jasmine Rice
6 ounce
Asparagus
1 clove
Garlic
unit
Broccoli
10 ounce
Chicken Cutlets
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
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 garlic. Cut broccoli into bite-size pieces if necessary.
Trim and discard woody bottom ends from asparagus. (Save broccoli for another use.)
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
Swap in asparagus for broccoli. Roast until browned and tender, 10-12 minutes.
While broccoli roasts, pat chicken* dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken cutlets are on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side.
Transfer chicken to a cutting board to rest.
Add jam, ponzu, Sriracha, and ¼ cup water (⅓ cup for 4 servings) to same pan over medium-high heat. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Slice chicken crosswise on a diagonal.
Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.
