Wasabi Soy Chicken

Wasabi Soy Chicken

with Ponzu Roasted Broccoli & Ginger Rice

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Wasabi may be better known as the green spicy stuff that comes with sushi, but it can be used so many other ways. Here, it’s blended into a mixture of sweet soy glaze, ginger, and lime juice, creating a sauce for chicken that’s equal parts tangy, aromatic, and exhilarating. The chicken is served with buttery rice and a side of roasted broccoli tossed with citrusy ponzu. Dinner winner? We think so.

Tags:Calorie SmartSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


1 unit


8 ounce

Broccoli Florets

½ cup

Jasmine Rice

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 teaspoon

Wasabi Paste

10 ounce

Chicken Cutlets

6 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

Not included in your delivery



2 teaspoon

Vegetable Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber5 g
Protein37 g
Cholesterol115 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lime.


• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), 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 broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.


• Meanwhile, in a small bowl, combine scallion whites, juice from half the lime, and a pinch of salt. Set aside to pickle. • In a separate small bowl, combine sweet soy glaze, remaining ginger, ¼ tsp wasabi (½ tsp for 4 servings), and a squeeze of lime juice. Taste and add more wasabi if you like.


• Pat chicken* 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 chicken and cook until browned and cooked through, 3-5 minutes per side. • Add sweet soy mixture and simmer until thickened, turning chicken to coat, 1-2 minutes. Remove pan from heat. TIP: If sauce begins to reduce too quickly, lower heat to medium.


• Fluff rice with a fork and season with salt and pepper. Toss broccoli with ponzu. • Divide rice, broccoli, and chicken between plates. Top chicken with any remaining sauce from pan and pickled scallion whites (draining first). Sprinkle with scallion greens and serve with remaining lime wedges on the side.