Ginger Soy Chicken with Bell Peppers and Buttery Scallion Rice

This ginger soy chicken recipe brings together pan-seared chicken breasts and a luscious, aromatic glaze made with fresh ginger, garlic and soy sauce. The bell peppers are cooked in the same glaze, soaking up all the savory-sweet flavors. It’s a quick and satisfying dinner that feels special.

Serve the chicken and peppers over a bed of fluffy jasmine rice tossed with butter and scallions. The rice perfectly complements the rich sauce, making every bite delicious. Ready in just 35 minutes, this dish is perfect for busy weeknights.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, deseed and thinly slice the bell pepper. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the garlic. Peel and mince the ginger. Mince the chili pepper, removing ribs and seeds for less heat. In a small bowl, combine the ginger, soy sauce, vinegar, 1 tablespoon water and 1 teaspoon sugar.
2. Pat the chicken breasts dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 6-8 minutes per side. Remove from the pan and set aside.
3. Meanwhile, heat a drizzle of oil in a medium pot. Add the scallion whites and cook until fragrant, about 1 minute. Add the rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.
4. Heat a drizzle of oil in the pan used to cook the chicken. Add the bell pepper, garlic and a pinch of chili (add more if you like heat); season with salt. Cook, stirring, until softened, 3-4 minutes.
5. Add the sauce to the pan. Cook, stirring, until slightly thickened, about 1 minute. Turn off the heat; stir in 1 tablespoon butter until melted.
6. Fluff the rice with a fork; stir in the remaining 1 tablespoon butter until melted. Slice the chicken crosswise. Divide the rice between bowls. Top with the chicken. Spoon the bell pepper and any remaining sauce over the chicken. Garnish with the scallion greens and remaining chili (to taste).

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I substitute the rice with another grain?

Absolutely. Quinoa or brown rice are great alternatives. Adjust the liquid and cooking time according to the grain’s instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.