Ginger Soy Chicken and Bell Pepper
over Buttery Scallion Rice
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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).
