HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Ginger Chicken
Apricot Ginger Chicken

Apricot Ginger Chicken

with Roasted Green Beans and Jasmine Rice

calorie smart
En savoir plus

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.

Allergènes :Milk

Référez-vous à l'étiquette du produit pour les informations complètes sur les ingrédients et allergènes

Temps total 25 minutes
Niveau de difficultéFacile
Ingrédients arrow down iconarrow down icon

1 thumb


½ cup

Jasmine Rice

6 ounce

Green Beans

10 ounce

Chicken Cutlets

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

Ingrédients à avoir chez soi

2 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Valeurs nutritionnelles/ par portion
Valeurs nutritionnellesarrow down iconarrow down icon
/ par portion
Energy (kJ)2385 kJ
Calories570 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber3 g
Protein29 g
Cholesterol135 mg
Sodium330 mg
Ustensilesarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust an oven rack to the top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and grate or mince ginger.


In a small pot, combine rice, ¾ cup water, and a large pinch of salt. Bring to a boil. Once boiling, cover and reduce to low heat. Cook until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.


Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, about 15 minutes.


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, 3-4 minutes per side. Turn off heat; transfer chicken to a plate.


Add half the ginger (or more if you like food a little spicy) to same pan. Cook on medium heat until fragrant, 30-60 seconds. Add jam, stock concentrate, and ¼ cup water. Stir to combine and cook 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 until melted; season with salt and pepper. Divide rice, chicken, and green beans between plates. Top chicken with sauce.