Name:

HF Miso Apricot Chicken

Description

With Garlic Ginger Rice & Zesty Carrots

Prep time 10 minutes

Cook time 40 minutes

Serves 2 or 4

Ingredients
12 oz Carrots (24 oz for 4 servings)
1 Clove Garlic (2 Cloves for 4)
1 Thumb Ginger (2 for 4)
2 Scallions
1 Lime
1/2 Cup Jasmine Rice (1 Cup for 4)
10 oz Chicken Cutlets (20 oz for 4)
1 tsp Miso Stock Concentrate (2 tsp for 4)
2 TBSP Apricot Jam (4 TBSP for 4)
Salt
Pepper
Cooking Oil
Butter

Instructions
1. Prep
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). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
2. Cook Carrots & Rice
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 (1 1/2 cups for 4), 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.
3. Cook Chicken
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.
4. Cook aromatics
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).
5. Make Sauce
Add stock concentrate, the jam, 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 (2-3 minutes).
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.
6. Finish & Serve
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.

Length

50

Calories

630

Servings

2

Date Created

Created By

Jade Smidt

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