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Dinner recipe · from the recipe book

Lime Ginger Chicken with Charred Peppers

Tender chicken breast and blistered peppers and onions in a bright, tangy lime-ginger glaze with honey, served over nutty brown rice with crunchy peanuts.

Lime Ginger Chicken with Charred Peppers

Ingredients

  • 1 lb500 gChicken breast, boneless skinlesssliced into thin strips
  • 2 tbsp16 gCornstarchdivided
  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWaterdivided
  • 2 medium240 gRed bell peppercut into strips
  • 1½ medium200 gGreen bell peppercut into strips
  • 2 medium220 gRed onioncut into thick wedges
  • 2 cups florets180 gBroccolicut into small florets
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 1½ limes, juiced60 gLime juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp25 gHoney
  • 2 tbsp28 gCanola oildivided
  • 1⅛ tsp5 gToasted sesame oil
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Combine the brown rice with 480 g of the water in a saucepan, bring to a boil, cover and simmer on low for 40 minutes, then rest 5 minutes off the heat.
  2. While the rice cooks, toss the chicken breast with half of the cornstarch.
  3. Make the sauce: in a small bowl, whisk the lime juice, soy sauce, honey, toasted sesame oil, the remaining 80 g of water and the remaining half of the cornstarch.
  4. Heat half of the canola oil in a large skillet over high heat. Add the chicken in one layer and cook 5 to 6 minutes, turning, until browned and it reaches 165°F (74°C). Move it to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the red onion, red bell pepper, green bell pepper and broccoli and cook without stirring for 2 minutes to char, then stir-fry 3 more minutes until crisp-tender.
  6. Add the ginger and garlic and stir-fry 30 seconds until fragrant.
  7. Return the chicken to the skillet, stir the lime-ginger sauce and pour it in. Toss 1 to 2 minutes until glossy and thickened.
  8. Fluff the rice and divide among bowls. Top with the stir-fry, then sprinkle with the peanuts and cilantro.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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