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Sweet Ginger Chicken with Buttery Rice & Broccoli

Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s broccoli and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.

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Calorie Smart Protein Smart dinners
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 ginger
  • 1 chili pepper
  • 0.5 cups jasmine rice
  • 8 oz broccoli florets
  • 10 oz chicken cutlets
  • 1 apricot jam
  • 1 chicken stock concentrate
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 1.5 tbsp butter
  • 2 gingers
  • 2 chili peppers
  • 1 cup jasmine rice
  • 16 oz broccoli florets
  • 20 oz chicken cutlets
  • 2 apricot jams
  • 2 chicken stock concentrates
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 1.5 tbsp butter

Instructions

  1. • Wash and dry produce. Peel and
    mince or grate ginger. Cut broccoli
    florets into bite-size pieces if
    necessary. Thinly slice chili.
  2. • Heat a drizzle of oil in a small pot over
    medium-high heat. Add half the
    ginger and cook, stirring, until fragrant,
    30 seconds.
    • Add rice, ¾ cup water (1½ cups for
    4 servings), 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.
  3. • Place broccoli in a large microwave-safe bowl; cover tightly with plastic
    wrap and poke a few holes in wrap.
    Microwave until broccoli is tender,
    1-2 minutes. Carefully uncover (watch
    out for steam!) and toss broccoli with
    salt and pepper. TIP: No microwave? No
    problem! Bring a medium pot of salted
    water to a boil. Add broccoli; cook until
    tender, 2-4 minutes. Drain; season with
    salt and pepper.
  4. • Meanwhile, pat pork dry with paper
    towels; season with salt and pepper.
    • Heat a drizzle of oil in a medium 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. Wipe out pan.
    Swap in chicken for pork; cook until
    cooked through, 3-5 minutes per side.
  5. • In a small bowl, combine jam, stock
    concentrate, and 2 TBSP water (4 TBSP
    for 4 servings).
    • Heat a drizzle of oil in pan used for
    pork over medium heat. Add
    remaining ginger and cook until
    fragrant, 30 seconds.
    • Pour in jam mixture and simmer until
    slightly thickened, 2-3 minutes. (TIP: If
    sauce seems too thick, stir in water a
    splash at a time.)
    • Remove from heat and stir in 1 TBSP
    butter until melted. Season with salt
    and pepper.
    Use pan used for chicken here.
  6. • Thinly slice pork crosswise.
    • Fluff rice with a fork; stir in ½ TBSP
    butter and season with salt
    and pepper.
    • Divide rice and broccoli between
    plates. Top rice with pork and drizzle
    with sauce. Garnish with chili to taste
    and serve.
    Thinly slice chicken crosswise.
    Chicken is fully cooked when internal temperature reaches 165°.