Saucy Chicken & Pepper Stir-Fry over Ginger Rice

We can all agree that self care is important, right? It’s different for everyone, and can take many forms: meditation, exercise, taking a nap, getting some sunshine... Of course, there’s one type of self care that’s universal, and it’s our very favorite: comfort food. Lucky for you, our chefs are here to show you how to make a kicked-up version of your favorite stir-fry that’s sweet, savory, and spicy—basically, all our current flavor cravings combined. You’ll brown chicken, peppers, and scallions in a flash, then simmer everything in a spicy, tangy-sweet sauce. It’s all served over ginger-infused rice so not a drop of that sauce goes to waste. It’s safe to say that one bite will have you feeling the self-love.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry produce. Peel and finely chop ginger. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute. Stir in rice to coat, then add 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, core, deseed, and dice green pepper into ¾-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. In a small bowl, whisk together ponzu, chili sauce, 1 tsp cornstarch (2 tsp for 4 servings; you’ll use the rest in the next step), 2 tsp sugar (4 tsp for 4), and ¼ cup water (⅓ cup for 4).

Step 3

Open package of chicken and drain off any excess liquid. Place chicken in a medium bowl; pat dry with paper towels. Season with salt and pepper, then toss with remaining cornstarch. Heat a large drizzle of oil in a large pan over high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.

Step 4

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring often, until browned and softened, 3-5 minutes. Add another drizzle of oil, scallion whites, garlic, and remaining ginger. Cook, stirring, until fragrant and softened, 1 minute.

Step 5

Add cooked chicken and ponzu mixture to pan. Cook, stirring, until sauce has thickened, 1 minute more. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. If sauce is too thick, add a splash of water.

Step 6

Fluff rice with a fork; stir in 1 TBSP butter and a pinch of salt. Divide rice between bowls or plates and top with stir-fry and scallion greens. Poultry is fully cooked when internal temperature reaches 165°.

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