Sweet ’n’ Spicy Apricot Chicken
with Garlicky Broccoli & Chili-Roasted Carrots
“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted broccoli. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 teaspoon
Korean Chili Flakes
8 ounce
Broccoli
2 unit
Scallions
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Apricot Jam
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Cut broccoli into bite-sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
• Pat pork* 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 pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.
• Once carrots have roasted for 5 minutes, carefully toss broccoli on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 15-20 minutes more.
• Once veggies are almost done roasting, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
Use pan used for chicken here.
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
