Wasabi Soy Chicken
with Ponzu Roasted Broccoli & Ginger Rice
- Fish
- Soy
- Wheat
- Sesame
- Milk
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.
Ingredients
milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
teaspoon
Wasabi Paste
ounce
Broccoli
cup
Jasmine Rice
tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
unit
Lime
10 ounce
Chicken Cutlets
unit
Scallions
thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Utensils
Cooking Steps
• 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 thicken too quickly, reduce 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the wasabi soy sauce, calling it delicious and zesty; some found it too salty or sweet.
- Ease of prep: Quick and easy to make, with simple ingredients and clear instructions for most.
- Suggestions: Consider adding more wasabi for extra kick; some preferred less salt in the sauce.
- Portions: Several mentioned small chicken pieces; a few wanted more rice or vegetables.
- Texture: Roasted broccoli was a hit for some; others found it too dry and preferred steaming.
