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
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Wasabi Paste
8 ounce
Broccoli
½ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
10 ounce
Chicken Cutlets
2 unit
Scallions
1 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)
Nutrition Values
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 Feb 2026- Flavor: Many loved the delicious combination of sweet soy glaze, ginger, and wasabi, though some found it too salty or wanted more wasabi kick 🌶️.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with easy-to-follow instructions for most.
- Suggestions: Consider adding more wasabi for extra heat, and be careful not to overcook the chicken or burn the sauce.
- Portions: Some felt the chicken and rice portions were too small to satisfy, especially when serving four people.
- Vegetables: While many enjoyed the ponzu-roasted broccoli, a few suggested offering different veggie options to reduce repetition.
Reviews from our home cooks
I love ginger rice with this type of recipe. It really brings out the other Asian flavors of the soy glaze and the wasabi paste. The only changes I made was steaming the broccoli with brown butter and of course the ponzu sauce. Super yummy!
I've roasted broccoli before but the ponzu sauce kicked it up a notch. We were impressed with the size of the chicken - and the recipe for the rice was outstanding! I've never pickled scallions before so that was nice for me to learn. I also appreciated the size of the ginger root in the kit. Really outstanding dish!
HF does Asian dishes that are so so good! You don't need to think of picking up Chinese takeout! I loved the roasted broccoli with the ponzu (I loved that flavor so much I had to pick up a bottle at the grocery!) and the wasabi soy sauce coated the chicken so perfectly! I loved every bite of this dish and wept when it was gone!
Oh! This dish was SO AWESOME! Loved the Wasabi Soy sauce (but it was rather SALTY) and the Broccoli with the Ponzu sauce. Very filling meal but not heavy on the tummy. We will definitely order this again!
I used all of the wasabi in the sauce and it was really good. Nice spiciness to it. It tasted like a spicy general tso's/teriyaki chicken glaze. The ponzu sauce was just the right portion size for the broccoli and didn't overpower or drench it in sauce. The lime I got didn't produce much juice for some reason. Not sure if it was over ripened and dried out or what, but I squeezed 3/4 of it into the scallion and that was barely enough juice. I had to save the other 1/4 lime wedge for the wasabi sauce and didn't have any left to serve on the side.
Yowza! This recipe is delicious. I tweaked it just a little bit--left out the ginger, increased the Wasabi, thinned out the soy glaze. I'm telling you this was an amazing meal. More please!
I do love wasabi so this was a treat! And the ginger rice and roasted broccoli were perfect sides for the chicken. Very easy and delicious
This dish was fun to make and had all the exotic flavors I had never worked with before (ginger, wasabi, ponzu). It was a very interesting flavor profile and the portions were reasonable for two decent sized entrees!
Had good flavor and chicken was tender. The ponzu on the broccoli was a bit underwhelming. Our preference would have been for more heat from the wasabi. The flavor was good there too but did not pick up much of the wasabi and we used all for two servings.
Broccoli in ponzu sauce was incredible and the ginger rice. But the soy glaze chicken was way too salty between the seasoned chicken, the salty glaze, the wasabi. Just way too salty all around instead of the spicy flavor I was looking for
