Szechuan Chicken, Peppers, and Peas on Rice
Recipe by Julie Hubert from allrecipes.com
Dinner 40 Mins.
Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 555
- Carbohydrate: 67g
- Fat: 13g
- Fiber: 6g
- Protein: 37g
- Sugar: 4g
Related Recipes
Spicy Szechuan Chicken
Ten Minute Szechuan Chicken
Szechuan Green Beans
Go Girl Hot Szechwan Chicken
Sesame Chicken Noodle Bowl
Spicy Szechuan Green Beans
Chicken Rice-A-Roni
Spicy Thai Peanut Noodles
Instant Pot Chicken Fried Rice
Stir-Fry Chicken and Vegetable Delight
Szechwan Chicken
