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Sweet Pepper Chicken

with Bok Choy & Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re combining a few Asian pantry staples to make a dynamic sauce for tonight’s chicken and vegetable stir-fry. Ponzu (a Japanese soy-based sauce with a distinctive citrus note), sweet chili sauce, and mirin make for a tangy, savory sauce that complements sweet peppers and bok choy. We’re also stirring in a bit of orange marmalade for a hint of sweetness and subtle orange flavor. For a crisp exterior, we’re coating the chicken with cornstarch before stir-frying it—which also helps thicken the sauce to the perfect consistency.

fresh
ingredients
Sweet Pepper Chicken with Bok Choy & Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 1 lb Baby Bok Choy
  • 2 Tbsps Sweet Chili Sauce
  • 1 Tbsp Mirin
  • 1 Tbsp Ponzu Sauce
  • ¼ cup Cornstarch
  • 2 Tbsps Orange Marmalade
  • 1 Red Bell Pepper
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the remaining ingredients & make the sauce:
1 Prepare the remaining ingredients & make the sauce:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the pepper stems. Halve lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the orange marmalade, ponzu sauce, sweet chili sauce, mirin, and ¼ cup of water.

Cook the rice:
2 Cook the rice:

In a small saucepan, combine the rice, garlic, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through.

Add the vegetables & sauce:
4 Add the vegetables & sauce:

Add the bok choy, peppers, and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the finished chicken, vegetables, and sauce. Garnish with the green tops of the scallions. Enjoy!

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Prepare the remaining ingredients & make the sauce:
1 Prepare the remaining ingredients & make the sauce:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the pepper stems. Halve lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the orange marmalade, ponzu sauce, sweet chili sauce, mirin, and ¼ cup of water.

2 Cook the rice:

In a small saucepan, combine the rice, garlic, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork.

Cook the rice:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through.

4 Add the vegetables & sauce:

Add the bok choy, peppers, and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Add the vegetables & sauce:
Serve your dish:
5 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the finished chicken, vegetables, and sauce. Garnish with the green tops of the scallions. Enjoy!