Tangy Ginger Chicken and Pepper Stir-Fry with Scallion Rice

This vibrant stir-fry brings together tender chicken, crisp bell peppers and sweet carrots in a luscious sauce made with plum jam, ponzu and fresh ginger. The sauce strikes a perfect balance of sweet, tangy and savory, while a touch of butter adds richness. Serve it over fluffy jasmine rice tossed with scallions and butter for a complete meal that’s both satisfying and quick to prepare.

Inspired by East Asian flavors, this dish comes together in under 30 minutes, making it an ideal weeknight dinner. The chicken is coated in a light cornstarch mixture for a silky texture and the vegetables are sautéed until just tender. The result is a colorful, restaurant-quality stir-fry you can easily make at home.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, peel and mince or grate garlic. Halve, core and thinly slice bell pepper into strips. Trim, peel and cut carrot on a diagonal into ¼-inch-thick pieces. Quarter the lemon. Pat chicken dry with paper towels and thinly slice against the grain. In a medium bowl, combine chicken, garlic, ginger paste, cornstarch, a drizzle of oil, a pinch of salt and pepper. Toss until thoroughly coated. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring occasionally, until browned and softened, 5-7 minutes. Turn off heat; transfer vegetables to a plate and cover with foil to keep warm. Wipe out the pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. (Don’t worry if the chicken sticks; it will release once cooked.) While chicken cooks, in a small bowl, combine plum jam, stock concentrate, ponzu sauce, ¼ cup water and juice from one lemon wedge.
5. Add the sauce to the pan with chicken and cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted. Add the cooked vegetables back to the pan and toss to combine. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork; stir in scallion greens and remaining 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls and top with the chicken and vegetable stir-fry. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef, pork or tofu work well in this stir-fry. Adjust cooking time accordingly.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Is this dish gluten-free?

The recipe contains ponzu sauce (which typically includes soy sauce) and chicken stock concentrate, both of which may contain gluten. For a gluten-free version, use tamari and a gluten-free stock concentrate.