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Szechuan Chicken, Peppers, and Peas on Rice
Szechuan Chicken, Peppers, and Peas on Rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Szechuan-inspired chicken stir-fry with red bell pepper, snap peas, and rice. Ideal weeknight meal.
Ingredients:
  • 1 cup jasmine rice
  • 1.5 cups water
  • 1.5 teaspoons sea salt, divided
  • 1.25 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 medium red bell pepper, diced
  • 0.33333334326744 cup low-sodium soy sauce
  • 0.25 cup water
  • 2 tablespoons rice wine vinegar
  • 2 large cloves garlic, minced
  • 2 teaspoons white sugar
  • 1 teaspoon chili garlic sauce
  • 2 stalks green onions, thinly sliced
Instructions:
  • In a saucepan, gently rinse rice under cold water until the water becomes cloudy; discard water. Repeat process once. Add 1 1/2 cups water and 1 teaspoon salt. Bring to a boil, then simmer for 1 minute. Cover, reduce heat, and cook until water is absorbed, about 12 minutes. Remove from heat and uncover.
  • Combine the chicken breasts, cornstarch, and the remaining 1/2 teaspoon of salt in a bowl.
  • Heat a wok or large skillet over high heat with oil. Add chicken, sugar snap peas, and red bell pepper. Let sit untouched for 1 minute. Stir and cook until chicken is lightly browned, about 4 minutes.
  • In a bowl, combine soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce. Transfer the sauce to the wok and simmer on medium-low heat while covered until chicken is cooked through, about 3 to 4 minutes.
  • Scoop rice onto 4 plates, layer with chicken and sauce, and finish with fresh green onions for a vibrant garnish.

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