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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.

Tags:SpicyFamily friendly
Allergens:SoyWheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

1 unit

Chili Pepper

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

5 teaspoon

White 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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber2 g
Protein40 g
Cholesterol150 mg
Sodium600 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
Utensilsarrow down iconarrow down icon
Small Bowl
Peeler
Large Pan
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core, 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, 2 tsp vinegar, 1 TBSP water, and 1 tsp sugar. (For 4 servings, combine ginger and soy sauce with 3 tsp vinegar, 2 TBSP water, and 2 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, 5-7 minutes per side. Turn off heat; transfer to a cutting board and set aside. Wipe out pan.

3

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

4

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. 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

Pour sauce mixture into pan with bell pepper. Cook, stirring, until slightly thickened, 1-2 minutes (2-3 minutes for 4 servings). Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Slice chicken crosswise. Divide rice between bowls and top with chicken. Spoon bell pepper and any remaining sauce over chicken. Garnish with scallion greens and as much remaining chili as you like.