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Tender chicken breast and bell pepper in a savory soy glaze, served over rice. A quick one-pan dinner.
Made August 24, 2026
Prep
10m
Cook
20m
Serves
Difficulty
easy
Allergens: soy
Cook chicken to an internal temperature of 74°C/165°F.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
60 g rice
1 bell pepper
2 tbsp soy sauce
250 ml water
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: For even cooking, slice the chicken breast against the grain into uniform strips.
Chef's tip: If the sauce reduces too quickly, add a splash of water to loosen it.
Rinse the rice under cold water until the water runs clear. In a small saucepan, bring 150 ml water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While step 1 cooks
While the rice cooks, slice the chicken breast into 1 cm strips. Season with the remaining salt and black pepper.
While the rice cooks, slice the bell pepper into thin strips.
Heat a non-stick skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, until browned on all sides and cooked through (internal temperature reaches 74°C/165°F), about 6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell pepper strips and cook over medium heat for 2 minutes, until slightly softened. Add the soy sauce and 100 ml water, scraping up any browned bits. Bring to a simmer and cook for 2 minutes, until the sauce slightly thickens.
Return the chicken to the skillet and toss to coat with the sauce. Cook for 1 minute until heated through. Serve the chicken and bell pepper over the cooked rice.