Ginger Soy Glazed Chicken with Bell Peppers and Buttery Scallion Rice

This ginger soy glazed chicken is the kind of meal that makes you want to lick your plate clean. Pan-seared chicken breasts are drizzled with an addictively sweet and savory sauce, infused with fresh garlic and ginger. Bell peppers join the party, soaking up all that delicious glaze as they cook.

Serve everything over a bed of fluffy jasmine rice, stirred with butter and bright scallions. It’s a complete, satisfying dinner that comes together quickly-perfect for busy weeknights when you crave something special without the fuss.

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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

5 teaspoon White 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. Core, deseed and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Mince garlic. Peel and mince ginger. Mince chili, removing ribs and seeds for less heat. In a small bowl, combine ginger, soy sauce, 2 tsp vinegar, 1 TBSP water and 1 tsp sugar. (For 4 servings, combine ginger and soy sauce with 3 tsp vinegar, 2 TBSP water and 2 tsp sugar.)
2. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board and set aside. Wipe out pan.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.
4. Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add bell pepper, garlic and a pinch of chili (add more if you like things spicy); season with salt. Cook, stirring, until softened, 3-4 minutes.
5. Pour sauce mixture into pan with bell pepper. Cook, stirring, until slightly thickened, 1-2 minutes (2-3 minutes for 4 servings). Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Slice chicken crosswise. Divide rice between bowls and top with chicken. Spoon bell pepper and any remaining sauce over chicken. Garnish with scallion greens and as much remaining chili as you like.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

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

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

How do I store leftovers?

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