Ginger Soy Glazed Chicken with Bell Peppers and Buttery Scallion Rice

This ginger soy glazed chicken is the perfect weeknight dinner that feels anything but ordinary. Juicy pan-seared chicken breasts are coated in a glossy, aromatic sauce made with fresh ginger, garlic and a touch of chili for a gentle kick. The bell peppers are cooked in the same sauce, soaking up all that savory goodness.

Served over a bed of fluffy jasmine rice enriched with butter and scallions, every bite is a harmony of flavors and textures. It’s a complete meal that comes together in just 35 minutes, making it ideal for busy evenings when you crave something delicious and satisfying.

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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 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 the ribs and seeds for less heat if desired. In a small bowl, combine the ginger, soy sauce, 2 teaspoons white wine vinegar, 1 tablespoon water and 1 teaspoon sugar. Set aside.
2. Pat the chicken breasts dry with paper towels and 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, about 5-7 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until fragrant, about 1 minute. Stir in the jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15 minutes. Keep covered until ready to serve.
4. Heat a drizzle of oil in the same pan used for the chicken over medium-high heat. Add the sliced bell pepper, minced garlic and a pinch of the minced chili (add more if you like heat). Season with salt. Cook, stirring, until the bell pepper is softened, about 3-4 minutes.
5. Pour the prepared sauce into the pan with the bell pepper. Cook, stirring, until the sauce slightly thickens, about 1-2 minutes. Remove from the heat and stir in 1 tablespoon butter until melted.
6. Fluff the cooked rice with a fork and stir in the remaining 1 tablespoon butter until melted. Slice the chicken crosswise. Divide the rice between bowls, top with the sliced chicken and 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 a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package instructions.

Can I make this dish ahead of time?

The chicken and rice can be prepared in advance and stored separately in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

Is there a substitute for white wine vinegar?

You can use rice vinegar or apple cider vinegar in place of white wine vinegar for a similar acidity.