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Seared Chicken & Ginger-Peach Sauce
with Ponzu Broccoli & Jasmine Rice
35 MIN
2 Servings
From the Test Kitchen
This simple chicken dish gets a sophisticated lift from a pan sauce made with sweet seasonal peach and spicy sambal oelek—a type of Indonesian chile paste. It’s perfectly balanced by our sides of fluffy rice cooked with fragrant sesame oil and roasted broccoli finished with bright, citrusy ponzu.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories590 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 1 Peach
- ½ lb Broccoli
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
- 1 Tbsp Vegetarian Ponzu Sauce
- 1 1-Inch Piece Ginger
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Pit and medium dice the peach. In a bowl, combine the sugar, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper. Whisk until the sugar has dissolved.
2
Roast & finish the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat.
3
Cook the chicken:
While the broccoli roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook the rice:
While the chicken cooks, in a small pot, combine the rice, remaining sesame oil, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
5
Finish the sauce & serve your dish:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and diced peach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and finished broccoli. Top the chicken with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Pit and medium dice the peach. In a bowl, combine the sugar, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper. Whisk until the sugar has dissolved.
2
Roast & finish the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat.
3
Cook the chicken:
While the broccoli roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook the rice:
While the chicken cooks, in a small pot, combine the rice, remaining sesame oil, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
5
Finish the sauce & serve your dish:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and diced peach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and finished broccoli. Top the chicken with the finished sauce. Enjoy!
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