Name: Ginger-Garlic Chicken with Quick-Pickled Peppers
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1½ pounds chicken breast; 3 whole bell pepper; ¼ cup rice vinegar; 1 tablespoon ginger; 4 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon honey; 2 tablespoons olive oil; ½ teaspoon sesame oil; 2 whole scallion; 1 teaspoon sesame seeds

Ginger-Garlic Chicken with Quick-Pickled Peppers

weeknightasian-inspiredlight

15 minPrep20 minCook4Serves

Ingredients

1½ poundschicken breast
3 wholebell pepper (mixed colors)
¼ cuprice vinegar
1 tablespoonginger
4 clovesgarlic
2 tablespoonssoy sauce
1 tablespoonhoney
2 tablespoonsolive oil
½ teaspoonsesame oil
2 wholescallion
1 teaspoonsesame seeds

Prep

01
Slice 3 bell peppers into 1-inch strips.
02
Combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt in a bowl. Add the sliced peppers and let sit for 10 minutes.
03
Mince 1 tablespoon ginger and 4 cloves garlic.
04
Slice 2 scallions thinly.

Method

01
While the pickled peppers sit (see prep steps), heat 1 tablespoon olive oil in a large skillet over medium-high heat.
02
Season the chicken with salt and pepper. Once the oil is hot, add chicken and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
03
Add remaining 1 tablespoon olive oil to the same skillet. Add the minced ginger and garlic; cook for 30 seconds until fragrant.
04
Pour in 1/4 cup rice vinegar, 2 tablespoons soy sauce, and 1 tablespoon honey. Simmer for 1 minute, stirring.
05
Return chicken to the skillet, add the quick-pickled peppers (drained), and toss to coat. Simmer for 2 minutes.
06
Drizzle with 1/2 teaspoon sesame oil, top with chopped scallions and sesame seeds, and serve immediately with rice or noodles.

Spice Tips

For a subtle kick, add 1/4 teaspoon red pepper flakes when cooking the ginger and garlic. For more heat, use 1/2 teaspoon. A splash of Sriracha at the end adds tangy spice.