Szechuan Chicken, Peppers, And Peas On Rice
Feel free to mix up the protein or vegetables depending on what you have in your fridge.
Recipe Summary 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.
Ingredients | Chicken Stir Fry Recipes Uk1 cup jasmine rice1 ½ cups water1 ½ teaspoons sea salt, divided1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces3 tablespoons cornstarch3 tablespoons vegetable oil2 (6 ounce) packages sugar snap peas1 red bell pepper, diced⅓ cup low-sodium soy sauce¼ cup water2 tablespoons rice wine vinegar2 large cloves garlic, minced2 teaspoons white sugar1 teaspoon chili garlic sauce (Optional)2 green onions, thinly slicedDirectionsPlace 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.Info | Chicken Stir Fry Recipes Ukprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Szechuan Chicken, Peppers, And Peas On RiceWorld Cuisine Recipes, Asian,
