Sweet Ginger Chicken and Pepper Stir-Fry with Scallion Rice
Sweet Ginger Chicken and Pepper Stir-Fry with Scallion Rice transforms simple, everyday ingredients into a flavorful weeknight meal.
Tender chicken is coated in a glossy ginger-soy glaze, while sweet red bell peppers add fresh color and a crisp bite. Served over buttery scallion rice, every forkful delivers a balance of savory, sweet, and aromatic flavors.
The secret to this stir-fry is allowing the sauce to gently reduce until it becomes a rich glaze that clings to the chicken instead of pooling in the pan.
Toasting the rice with butter and the white parts of the scallions before simmering it in broth creates a fragrant base that complements the bold flavors of the stir-fry.
Whether you make it with chicken, shrimp, or thinly sliced beef, this versatile recipe comes together in about 30 minutes, making it an easy addition to your weeknight dinner rotation.
Green Za’atar Beef and Red Pepper Stir-Fry
If you enjoy quick skillet dinners packed with bold flavors, be sure to try Green Za’atar Beef and Red Pepper Stir-Fry, another colorful meal that comes together in a single pan.
Why You’ll Love Adding This To Your Dinner Rotation
Quick Enough For Busy Weeknights
You don’t need specialty ingredients or hours in the kitchen to make this dish.
Fresh ginger, garlic, and scallions cook in minutes, making Sweet Ginger Chicken and Pepper Stir-Fry with Scallion Rice an easy dinner when time is short.
A Sweet and Savory Ginger Glaze
As the sauce gently reduces, it transforms into a rich, glossy glaze that coats every piece of chicken and bell pepper.
The combination of soy sauce, honey, garlic, and fresh ginger creates a balanced blend of savory umami, subtle sweetness, and bright ginger flavor.
Fresh Peppers Add Color and Texture
Red bell peppers stay slightly crisp, adding vibrant color and a fresh sweetness that complements the tender chicken and sticky ginger glaze. Their natural crunch balances the rich sauce without overpowering the dish.
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If you enjoy cooking with sweet peppers, try Ramen Noodles Sheet Pan Baked With Broccoli And Sweet Peppers, another easy recipe that highlights their flavor, color, and texture in a simple weeknight meal.
Scallion Rice That’s Full Of Flavor
Instead of serving plain rice, the white parts of the scallions are sautéed in butter before the rice is lightly toasted and simmered in broth.
The result is fragrant, flavorful rice finished with the green parts of the scallions for a burst of freshness.
Cilantro-Lime Rice
If you enjoy rice dishes with fresh herbs and citrus, try this Cilantro-Lime Rice for another simple way to elevate everything from grilled chicken to stir-fries and tacos.
Sweet Ginger Chicken and Pepper Stir-Fry with Scallion Rice
This dish transforms a handful of everyday ingredients into a flavorful, multi-textured meal.
Searing the chicken over high heat locks in its natural juices, while fresh ginger and garlic bloom in the oil to create a deeply aromatic foundation.
Sweet red bell peppers add a vibrant color and a fresh crunch that balances the rich, savory ginger glaze.
Instead of serving it over plain rice, the grains are toasted with butter and the white parts of fresh scallions before simmering in broth, creating a fragrant base that complements every bite of the stir-fry.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian-Inspired
Difficulty: Easy
Ingredients
For The Scallion Rice
1 cup jasmine rice
1 ½ cups chicken broth
½ teaspoon kosher salt
1 tablespoon butter
3 scallions, thinly sliced, white and green parts separated
For The Chicken Stir-Fry
1 ½ pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons neutral cooking oil
2 red bell peppers, chopped into large pieces
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
Sweet Ginger Glaze
⅓ cup low-sodium soy sauce
¼ cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons sriracha or chili garlic sauce (optional)
¼ cup chicken broth
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Make The Scallion Rice
Heat the butter in a medium saucepan over medium heat. Add the white parts of the scallions and sauté for about 1 minute, until fragrant.
Stir in the uncooked jasmine rice and cook for 2 minutes, stirring frequently, to lightly toast the grains.
Pour in the chicken broth and add the salt, stirring to combine. Bring to a rolling boil, then reduce the heat to low and cover tightly.
Simmer for 15 to 20 minutes, or until the liquid has been fully absorbed.
Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then stir in the green parts of the scallions just before serving.
Prepare The Chicken
Toss chicken pieces with cornstarch, salt, and pepper until lightly coated.
Heat oil in a large skillet or wok over medium-high heat.
Cook chicken until golden brown and cooked through, about 5 to 7 minutes.
Remove chicken from the skillet and set aside.
Cook The Peppers
Add bell peppers to the same skillet. Cook for 3 to 4 minutes until slightly softened but still crisp.
Add garlic and ginger. Cook for 30 seconds until fragrant.
Create The Sweet Ginger Glaze
Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, sriracha, and broth.
Pour sauce into the skillet. Bring to a gentle simmer and allow the sauce to reduce for 3 to 5 minutes.
As moisture evaporates, the bubbles will slow down, the sauce will darken slightly, and it will become glossy.
Return chicken to the skillet and toss until every piece is coated in the sticky ginger glaze.
The Secret To A Better Stir-Fry Glaze
A great stir-fry sauce should coat your ingredients, not disappear underneath them.
The magic happens when excess moisture evaporates. As the sauce reduces, the ginger, soy sauce, and honey become more concentrated while the texture changes from thin and watery to thick and glossy.
Give the sauce time to transform before serving. Those extra few minutes allow it to reduce into a rich, glossy glaze that clings to every piece of chicken.
If you’d like to learn more about what happens during this process, read The Secret to a Sticky Glaze: Why Reducing Your Sauce Matters, where you’ll discover how reducing a sauce concentrates flavor and creates the perfect consistency for coating meats, vegetables, and more.
Frequently Asked Questions
Can I Use Chicken Thighs Instead Of Chicken Breast?
Yes. Chicken thighs work especially well because they stay tender and juicy during high-heat cooking.
Why Add Cornstarch To The Chicken?
Cornstarch creates a light coating that helps the chicken stay tender while encouraging the sauce to cling to each piece as it reduces into a glossy glaze.
It also promotes better browning during cooking without making the coating heavy.
Why Cornstarch Should Be Your Go-To Cooking Companion
To learn more about why this simple pantry ingredient works so well in both stir-fries and sauces, read Why Cornstarch Should Be Your Go-To Cooking Companion.
Can I Make This Gluten-Free?
Yes. Replace the soy sauce with gluten-free tamari or coconut aminos, and be sure all other packaged ingredients, including chicken broth and seasonings, are certified gluten-free.
For more gluten-free meal ideas, cooking tips, and baking inspiration, explore our Gluten-Free Recipes & Guides collection.
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