Soy Ginger Chicken and Broccoli

spring, autumn
Jaapanese
Yield: 2
Author: Katie Schenk
Soy Ginger Chicken and Broccoli

Soy Ginger Chicken and Broccoli

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Golden chicken glazed in a savoury soy ginger sauce, served with roasted broccoli and fragrant spring onion rice, makes the sort of dinner that feels far more impressive than the effort required to pull it together.

Ingredients

  • 1 chicken breast, sliced horizontally into 2 thin cutlets
  • 3 tablespoons soy sauce, divided
  • 1 teaspoon freshly grated ginger, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon canola oil, divided
  • ½ cup jasmine rice
  • ¾ cup water
  • 6 ounces broccoli, cut into florets or long slices
  • ½ small cucumber, thinly sliced
  • 1½ tablespoons rice vinegar, divided
  • 1 pinch sugar
  • 2 spring onions, thinly sliced
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon apricot jam
  • 1 tablespoon mirin
  • 1 clove garlic, finely minced
  • 2 tablespoons water
  • 1 teaspoon butter

Instructions

  1. Lightly season the chicken with 1 teaspoon soy sauce, ½ teaspoon grated ginger, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside while you prepare the remaining ingredients.
  2. Bring the rice and water to a boil in a small pot. Stir in ¼ teaspoon kosher salt, reduce the heat to low, cover, and simmer for 15 to 18 minutes until tender and the water has been absorbed. Remove from the heat and let rest, covered, for 5 minutes.
  3. Meanwhile, preheat the oven to 425°F (220°C). Toss the broccoli with 2 teaspoons canola oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper, then spread onto a tray in a single layer. Roast for 15 to 20 minutes until tender with lightly charred edges.
  4. In a small bowl, toss the cucumber with 1 tablespoon rice vinegar, the sugar, and a pinch of the remaining kosher salt. Set aside to lightly pickle while everything else cooks.
  5. Heat the remaining 1 teaspoon canola oil in a sauté pan over medium-high heat. Pat the chicken lightly dry, then cook for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate to rest.
  6. Reduce the heat to medium. Add the apricot jam, remaining 2 tablespoons soy sauce, mirin, garlic, remaining ½ teaspoon grated ginger, remaining ½ tablespoon rice vinegar, and the water to the pan, stirring to lift any browned bits from the bottom. Simmer for 2 to 4 minutes until glossy and lightly thickened. Remove from the heat and stir in the butter until smooth.
  7. Fluff the rice with a fork, then fold through the spring onions and toasted sesame oil.
  8. Slice the chicken into strips. Spoon the rice onto plates, arrange the chicken over the top, and spoon the sauce lightly over. Serve with the broccoli and cucumber pickle alongside.

Costs

  • Total Cost: $3.59
  • Cost per Portion: $1.79

Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi, with the exception of oils, rice vinegar, and sugar from Thrive Market, and salt, mirin, and sesame seeds from Whole Foods.

Nutrition Facts

Calories

485

Fat

14 g

Sat. Fat

3 g

Carbs

57 g

Fiber

4 g

Net carbs

54 g

Sugar

10 g

Protein

33 g

Sodium

2635 mg

Cholesterol

78 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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