Ginger-Soy Chicken with Quick-Pickled Peppers
Ingredients
- 1½ poundschicken breast
- 3 mediumbell peppers
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil
- 1lime
- 3scallions
- 1 teaspoonsesame seeds
- ·salt (to taste)
- ·black pepper (to taste)
Prep
- 01
Mince 2 tablespoons fresh ginger and 3 cloves garlic.
- 02
Slice 3 medium bell peppers into 1/4-inch strips, discarding seeds and stems.
- 03
In a bowl, combine minced ginger, minced garlic, 1 tablespoon soy sauce, sliced peppers, and let sit for 5 minutes to lightly pickle.
- 04
Slice 3 scallions into thin rounds.
Method
- 01
In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon honey. Set aside.
- 02
Heat 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook for 6 to 7 minutes per side, until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add the quick-pickled peppers (prepared in prepSteps) to the same skillet and toss gently for 1 minute to warm through.
- 04
Slice the chicken, return it to the skillet with the peppers, and pour in the soy-vinegar glaze. Toss to coat everything, cooking for 1 minute until glossy.
- 05
Squeeze the lime over the dish and scatter scallions and sesame seeds on top. Serve immediately over rice or noodles.
Spice Tips
For a subtle kick, add 1/2 teaspoon red pepper flakes to the ginger-garlic mixture before pickling, or drizzle 1 teaspoon chili oil over the finished dish. Swap rice vinegar for a splash of seasoned rice vinegar with added sriracha for more heat.
Serve over steamed white rice, brown rice, or rice noodles to soak up the glaze. Leftovers keep refrigerated for 2 days.