Wasabi Soy Chicken

Name: Wasabi Soy Chicken with Ponzu Roasted Broccoli & Ginger Rice
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 ml Ponzu Sauce; 1 tsp Wasabi Paste; 8 oz Broccoli; 1/2 cup Rice; 4 tbsp Sweet Soy Glaze; 1 Lime; 10 oz Chicken Cutlets; 2 unit Scallions; 1 Ginger; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Ponzu Roasted Broccoli & Ginger Rice

By Recipe0 System

Wasabi may be better known as the green spicy stuff that comes with sushi, but it can be used so many other ways. Here, it’s blended into a mixture of sweet soy glaze, ginger, and lime juice, creating a sauce for chicken that’s equal parts tangy, aromatic, and exhilarating. The chicken is served with buttery rice and a side of roasted broccoli tossed with citrusy ponzu. Dinner winner? We think so.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 tbsp Ponzu Sauce
1 tsp Wasabi Paste
8 oz Broccoli
1/2 cup Rice
4 tbsp Sweet Soy Glaze
1 Lime
10 oz Chicken Cutlets
2 unit Scallions
1 Ginger
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds.

Stir in rice, ¾ cup water (1½ cups for 4), 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

While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.
4

Meanwhile, in a small bowl, combine scallion whites, juice from half the lime, and a pinch of salt. Set aside to pickle.

In a separate small bowl, combine sweet soy glaze, remaining ginger, ¼ tsp wasabi (½ tsp for 4 servings), and a squeeze of lime juice. Taste and add more wasabi if you like.
5

Pat chicken* 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 chicken and cook until browned and cooked through, 3-5 minutes per side.

Add sweet soy mixture and simmer until thickened, turning chicken to coat, 1-2 minutes. Remove pan from heat. TIP: If sauce begins to thicken too quickly, reduce heat to medium.
6

Fluff rice with a fork and season with salt and pepper. Toss broccoli with ponzu.

Divide rice, broccoli, and chicken between plates. Top chicken with any remaining sauce from pan and pickled scallion whites (draining first). Sprinkle with scallion greens and serve with remaining lime wedges on the side.

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