Szechuan Chicken, Peppers, And Peas On Rice
Our best stir fry recipes make quick and easy midweek dinners.
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,
