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Per serving
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- 1
Mix the sauce
In a small bowl, whisk the soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and cornstarch until the cornstarch fully dissolves. Set it aside.
- 2
Marinate the chicken
Cut the chicken thighs into 3/4-inch pieces and toss with about 1/4 cup of the sauce. Reserve the rest of the sauce for later.
- 3
Sear the peppers
Seed the bell peppers and cut into bite-size pieces. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high. Stir-fry the peppers for 3 to 4 minutes until crisp-tender, then move them to a plate.
- 4
Brown the chicken
Wipe the skillet clean, add the remaining 2 tablespoons oil, and crank the heat to high. Add the chicken in a single layer, leaving the excess marinade behind. Let it sit undisturbed for 1 to 2 minutes to brown, then flip and cook 5 to 6 minutes more until cooked through.
- 5
Bring it together
Pour in the chicken broth and the reserved sauce, add the peppers back, and simmer over high heat for 30 seconds to 1 minute until the sauce thickens and coats everything. Taste and add salt if it needs it.
- 6
Serve
Spoon over hot white rice. Finish with sliced green onions and toasted sesame seeds if you have them.
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Ginger Soy Chicken and Pepper Stir-Fry
Created by: 30MinuteMeals
Ingredients
- 1/2 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger
- 1 tsp garlic
- 2 tbsp cornstarch
- 2 bell peppers
- 1 1/2 lb boneless skinless chicken thighs
- 3 tbsp vegetable oil
- 1/2 cup chicken broth
- salt
- 2 cup white rice
- green onions
- sesame seeds
Instructions
- Mix the sauceIn a small bowl, whisk the soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and cornstarch until the cornstarch fully dissolves. Set it aside.
- Marinate the chickenCut the chicken thighs into 3/4-inch pieces and toss with about 1/4 cup of the sauce. Reserve the rest of the sauce for later.
- Sear the peppersSeed the bell peppers and cut into bite-size pieces. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high. Stir-fry the peppers for 3 to 4 minutes until crisp-tender, then move them to a plate.
- Brown the chickenWipe the skillet clean, add the remaining 2 tablespoons oil, and crank the heat to high. Add the chicken in a single layer, leaving the excess marinade behind. Let it sit undisturbed for 1 to 2 minutes to brown, then flip and cook 5 to 6 minutes more until cooked through.
- Bring it togetherPour in the chicken broth and the reserved sauce, add the peppers back, and simmer over high heat for 30 seconds to 1 minute until the sauce thickens and coats everything. Taste and add salt if it needs it.
- ServeSpoon over hot white rice. Finish with sliced green onions and toasted sesame seeds if you have them.