Szechuan Chicken, Peppers, and Peas on Rice

Szechuan Chicken, Peppers, and Peas on Rice
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1 1/2 teaspoons sea salt, divided
  • 1 1/4 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
  • 1/3 cup low-sodium soy sauce
  • 1/4 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


  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.
  2. Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
  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.
  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.
  5. Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

05/12/2018
Szechuan Chicken, Peppers, and Peas on Rice, recipe PT15M PT1H 5 455 calories

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