Ginger-Soy Chicken with Quick-Pickled Peppers
Ingredients
- 1½ poundschicken breast
- 2red bell pepper
- 1yellow bell pepper
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 2 tablespoonneutral oil
- 3scallion
- 1 teaspoonsesame seeds
Prep
- 01
Mince 1 tablespoon fresh ginger
- 02
Mince 3 cloves garlic
- 03
Dice 2 red bell peppers and 1 yellow bell pepper into bite-sized pieces
- 04
Slice 3 scallions, separating white and green parts
Method
- 01
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear until golden, about 4 minutes per side. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the pan. Add peppers in bite-sized pieces and cook for 3 minutes, stirring occasionally.
- 03
Return chicken to the pan. Add soy sauce, rice vinegar, minced ginger, and minced garlic. Stir gently to combine. Simmer for 5–7 minutes until chicken is cooked through (internal temperature 165°F).
- 04
Transfer to a serving plate. Top with sliced scallions and sesame seeds. Serve hot or at room temperature.
Spice Tips
For more heat, add a pinch of red pepper flakes or a dash of sriracha to the pan in step 3. For depth, stir in 1 teaspoon sesame oil just before serving.
Serve over steamed white rice or with jasmine rice for a complete meal. The recipe is equally good served at room temperature as a next-day lunch.