Wasabi Soy Chicken with Ponzu Roasted Broccoli & Ginger Rice

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

1 thumb Ginger

2 unit Scallions

1 unit Lime

8 ounce Broccoli Florets

½ cup Jasmine Rice

4 tablespoon Sweet Soy Glaze

1 teaspoon Wasabi Paste

10 ounce Chicken Cutlets

6 milliliters Ponzu Sauce

Salt

Pepper

2 teaspoon Cooking Oil

1 tablespoon Butter

Instructions

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

Nutrition

• Calories: 590 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 5 g
• Cholestérol: 115 mg
• Sodium: 1200 mg
• Glucides Totaux: 74 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 20 g
• Protéines: 37 g