Japanese · Serves 2
with Garlic Ginger Rice & Zesty Green Beans
No need to be chicken about making this delicious, saucy meal. Crispy chicken cutlets are drizzled with an umami-packed sauce of apricot jam, miso broth, lime juice, and butter. On the side, there’s fluffy, aromatic ginger rice, plus roasted carrots tossed with lime zest. Talk about a weeknight dinner worth hatching out!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.
Peel and mince garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
Trim green beans if necessary. (Save carrots for another use.)
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, 30 seconds.
Add rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big 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.
Swap in green beans for carrots. Roast 12-15 minutes.
While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; remove from pan and set aside. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, 1 minute.
Add stock concentrate, half the jam (all for 4 servings), 1⁄4 cup water (1/3 cup for 4), and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, 3-4 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.
Fluff rice with a fork and season with salt.
Toss carrots with lime zest.
Divide rice, carrots, and chicken between plates. Drizzle chicken with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
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