Name: Szechuan Chicken, Peppers, and Peas on Rice recipe
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;2 green onions, thinly sliced

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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 2 green onions, thinly sliced

Nutrition Info

555.3 calories carbohydrate: 67.3 g cholesterol: 73.2 mg fat: 13.2 g fiber: 6.3 g protein: 37.1 g saturatedFat: 2.4 g servingSize: - sodium: 1491.3 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

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, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Recipe Yield

4 servings

Recipe Note

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.

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