Sticky Ginger Soy Chicken with Bell Peppers and Buttery Scallion Rice

This ginger soy chicken recipe is all about big, bold flavor in every bite. Pan-seared chicken breasts are cooked until golden and juicy, then drizzled with a luscious glaze made from fresh ginger, garlic, soy sauce and a touch of sugar. The glaze clings to the chicken and the sautéed bell peppers, creating a sticky, savory-sweet coating that’s absolutely irresistible.

Served over a bed of fluffy jasmine rice stirred with butter and scallions, this dish is a complete meal that feels special enough for a weekend dinner but quick enough for a busy weeknight. The subtle heat from fresh chili adds a gentle kick, while the scallion greens provide a fresh finish. It’s a simple, satisfying way to elevate chicken dinner.

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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 ribs and seeds for less heat. 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, 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 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 chili (add more if you like extra heat); season with salt. Cook, stirring, until the pepper is softened, 3-4 minutes.
5. Pour the prepared sauce into the pan with the bell pepper. Cook, stirring, until the sauce slightly thickens, 1-2 minutes. Remove from heat and stir in 1 tablespoon of butter until melted and glossy.
6. Fluff the cooked rice with a fork and stir in the remaining 1 tablespoon of butter until melted. Slice the rested chicken breasts crosswise. Divide the rice between bowls and top with the sliced 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.

What can I substitute for white wine vinegar?

Rice vinegar or apple cider vinegar are good substitutes.

How do I make this dish gluten-free?

Use tamari or a gluten-free soy sauce in place of regular soy sauce.