Szechuan Chicken, Peppers, and Peas on Rice

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 555 Calories

Ingredients

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

Recipe Instructions

Step 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, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.

Step 2

Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.

Step 3

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.

Step 4

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.

Step 5

Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.