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.
π Recipe adapted from AllRecipes
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.
π· Perfect Pairings
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