Szechuan Chicken, Peppers, And Peas On Rice - cooking recipe

Ingredients
    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
Preparation
    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.

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