Szechuan Chicken, Peppers, and Peas on Rice

Szechuan Chicken, Peppers, and Peas on Rice

⏱️ Ready in 40 min πŸ₯„ Prep 15 min πŸ”₯ Cook 25 min πŸ‘₯ 4 servings πŸ‘οΈ 32 views

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.

β˜… β˜… β˜… β˜… β˜… β€” (0 ratings)
⬇️ Jump to Recipe

πŸ”— Recipe adapted from AllRecipes

πŸ‘¨β€πŸ³ 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.

🍷 Perfect Pairings

Complete your meal with these

πŸ’¬ Comments

πŸ’¬

No comments yet. Be the first to share your thoughts!

Leave a Comment

This quick check helps us keep spam out.