Szechuan Chicken, Peppers, and Peas on Rice

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Description

Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.

Ingredients

  • 1 cup jasmine rice
  • 1 ½ cups water
  • 1 ½ teaspoons sea salt, divided
  • 1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 3 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 2 (6 ounce) packages sugar snap peas
  • 1 red bell pepper, diced
  • ⅓ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tablespoons rice wine vinegar
  • 2 large cloves garlic, minced
  • 2 teaspoons white sugar
  • 1 teaspoon chili garlic sauce (Optional)
  • 2 green onions, thinly sliced

Instructions

  1. Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat
  2. cover
  3. and simmer until water is absorbed
  4. about 12 minutes. Remove from heat and uncover.
  5. Mix remaining 1/2 teaspoon salt
  6. chicken breasts
  7. and cornstarch together in a bowl.
  8. Set a wok or large skillet over high heat and add oil. Add chicken
  9. sugar snap peas
  10. and red bell pepper. Cook
  11. without stirring
  12. for 1 minute. Stir or toss until chicken is lightly browned
  13. about 4 minutes.
  14. Whisk soy sauce
  15. rice wine vinegar
  16. garlic
  17. sugar
  18. and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low
  19. cover
  20. and cook until chicken is no longer pink in the center
  21. 3 to 4 minutes.
  22. Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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