Tangy Ginger Chicken and Pepper Stir-Fry with Carrot Scallion Rice

This vibrant stir-fry brings together tender chicken, colorful bell peppers and carrots in a luscious sweet-tangy sauce made with plum jam, ponzu and fresh lemon. The ginger and garlic infuse every bite with warmth, while a final swirl of butter adds richness.

Serve it over fluffy jasmine rice tossed with scallions and a touch of butter for a complete meal that’s both satisfying and quick enough for a weeknight dinner.

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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

0.75 cup Jasmine RiceView 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

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water (2¼ cups for 4 servings) 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 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 to a plate and cover with foil to keep warm. Wipe out 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. While chicken cooks, in a small bowl, combine jam, stock concentrate, ponzu, ¼ cup water and juice from one lemon wedge (⅓ cup water and juice from two wedges for 4 servings).
5. Add sauce to pan with chicken and cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Stir in cooked vegetables; taste and season with salt and pepper if desired.
6. Fluff rice with a fork; stir in scallion greens and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute beef, pork or tofu. Adjust cooking time accordingly.

What can I use instead of ponzu sauce?

A mix of soy sauce and a splash of lemon or lime juice works as a substitute.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but you can prep the vegetables and sauce in advance.