Ginger Soy Chicken and Bell Pepper

Name: Ginger Soy Chicken and Bell Pepper over Buttery Scallion Rice
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Bell Pepper; 2 unit Scallions; 2 clove Garlic; 1 thumb Ginger; 1 unit Chili Pepper; 2 tablespoon Soy Sauce; ½ ounce Rice Wine Vinegar; 12 ounce Chicken Breasts; ½ cup Jasmine Rice; 1 teaspoon Sugar; 4 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

over Buttery Scallion Rice

Recipe Development TeamPublished on December 31, 2018

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We’re always brainstorming new ways to take chicken dinner to the next level. Our favorite way to take things up a notch? A delicious, lick-your-plate pan sauce. This week, pan-seared chicken breasts are drizzled with an addicting glaze. It’s sweet, savory, and aromatic thanks to fresh garlic and ginger. And because we’re all about infusing flavor into every element on the plate, bell peppers are finished in said sauce. All served over a bed of buttery rice studded with scallions, you’d be chicken not to try it.

Tags:

Spicy

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

1 unit

Chili Pepper

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

½ ounce

Rice Wine Vinegar

12 ounce

Chicken Breasts

½ cup

Jasmine Rice

Not included in your delivery

1 teaspoon

Sugar

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat26 g

Saturated Fat10 g

Carbohydrate54 g

Sugar8 g

Dietary Fiber3 g

Protein40 g

Cholesterol150 mg

Sodium650 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Paper Towel

•Medium Pot

Instructions

1

Wash and dry all produce. Halve, 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, vinegar, 1 TBSP water, and 1 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, 6-8 minutes per side. Remove from pan and set aside.

3

Meanwhile, heat a drizzle of oil in a medium pot. Add scallion whites and cook until fragrant, about 1 minute. Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.

4

Heat a drizzle of oil in pan used to cook chicken. 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

Add sauce to pan. Cook, stirring, until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter until melted.

6

Fluff rice with a fork; stir in 1 TBSP butter until melted. Slice chicken crosswise. Divide rice between bowls. Top with chicken. Spoon bell pepper and any remaining sauce over chicken. Garnish with scallion greens and remaining chili (to taste).