Sweet 'n' Spicy Apricot Chicken

🥘 Ingredients

• apricot jam
  2 unit
• black pepper
• broccoli
  1 lb
• butter
  5 tbsp
• chicken cutlets
  20 oz
• cooking oil
  1 tbsp
• garlic
  2 clove
• jasmine rice
  1 c
• ponzu sauce
  24 ml
• riced cauliflower
  24 oz
• salt
• sriracha
  2 tsp

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and mince or grate garlic . Cut broccoli into bite-size pieces if necessary.

   garlic: 2 clove, broccoli: 1 lb
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , ¾ cup water, and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: 1 c, salt
3. 

   3

   Once garlic is fragrant, stir in riced cauliflower and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Keep covered off heat until ready to finish. (Save jasmine rice for another use.)

   riced cauliflower: 24 oz
4. 

   4

   Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, black pepper , and salt. Roast on top rack until browned and tender, ⏱️ 20 minutes .

   black pepper
5. 

   5

   While broccoli roasts, pat chicken cutlets dry with paper towels. Season all over with salt and pepper country. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes per side. If cutlets are thick, reduce heat to medium and cover; cook 5-7 more minutes on the second side. Transfer chicken to a cutting board to rest.

   chicken cutlets: 20 oz
6. 

   6

   In the same pan, add apricot jam , ponzu sauce , sriracha , and ¼ cup water. Cook, stirring, until slightly thickened, ⏱️ 3 minutes . Turn off heat and stir in butter (use 1 tbsp for this. For 4, use 2 tbsp). Season with salt and pepper.

   apricot jam: 2 unit, ponzu sauce: 24 ml, sriracha: 2 tsp, butter: 4 tbsp
7. 7

   Fluff rice with a fork and stir in butter (use 2 tbsp for 4). Season with salt and pepper. Slice chicken crosswise on a diagonal. Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve. Devour!

   butter: 1 tbsp