Apricot Ginger Chicken
with Roasted Green Beans and Jasmine Rice
This chicken is our jam! No, seriously. Pan-seared chicken in a fresh ginger and apricot jam sauce is here to cure all your weeknight dinner woes. It’s sweet, savory, aromatic, and all-around delicious. Plus, the excitement only continues with the sides. Chicken pairs perfectly with crisp roasted green beans and fluffy, buttery rice. Jam out.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
2 tablespoon
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger.
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, 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 and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.
Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce and serve.
