HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Soy Chicken And Bell Pepper
Ginger Soy Chicken and Bell Pepper

Ginger Soy Chicken and Bell Pepper

over Buttery Scallion Rice

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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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

2 unit


2 clove


1 thumb


1 unit

Chili Pepper

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

½ ounce

Rice Wine Vinegar

12 ounce

Chicken Breasts

½ cup

Jasmine Rice

Not included in your delivery

1 teaspoon


4 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Medium Pot
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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).