Szechuan Chicken, Peppers, And Peas On Rice Recipe

Name: Szechuan Chicken, Peppers, And Peas On Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

862

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Szechuan Chicken, Peppers, And Peas On Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan Chicken, Peppers, And Peas On Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions