This weeknight-friendly Szechuan-inspired recipe has stir-fried chicken with red bell pepper and sugar snap peas over rice.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup jasmine rice
- 1 ½ cups water
- 1 ½ teaspoons sea salt, divided
- 1 ¼ 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 medium red bell pepper, diced
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice wine vinegar
- 2 large cloves garlic, minced
- 2 teaspoons white sugar
- 1 teaspoon chili garlic sauce (Optional)
- 2 stalks green onions, thinly sliced
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.
- Please note the different recipe name as well as slight differences in some ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 6 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 1491 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Added some bamboo shoots and water chestnuts, and cut the peppers a bit bigger to more closely match everything else…it turned out great
Very tasty. We made it with jalapeños, dried Chinese peppers and sauce. Careful on the salt as it was a bit salty, but with rice it tasted very good. Next time we will reduce the salt. (Maybe salty due to the Chinese sauce)
I’ve made this a few times. ALWAYS gets rave reviews. Make it with a simple stir fry rice. Looks beautiful, too.
Loved it! I used rice spaghetti instead of rice, and next time I will have less salt and more chili garlic. This will be another regular meal!
It was easy and delish. I used three chicken thighs de-boned and kept the sauce ingredients the same (I love sauce). Made two meals for one person.
Good recipe, will definitely make this again What I changed was to double the liquids and instead of rice I made it with Cauliflower rice, saved calories and it tasted great
I used frozen Asian vegetables. This recipe was very good.
Very good, didn’t have corn starch so subbed flour and used half a red pepper and half green pepper. Served over quinoa. Very good, will make again!
This recipe was easy to make. Delicious! And low-carb if you use Splenda. Less than 30 minutes from prep to serve
I followed the recipe as written and it was delicious. We did add more chili garlic sauce to add more heat. When making in the future, I would increase the sauce slightly to make more gravy when mixing with the rice.
We make this at least twice a month, usually with cauliflower rice instead of regular rice. It’s delicious.
Great dish, simple to make, I used 2-3 teaspoons of garlic / chilli sauce for the extra kick.
Quick and Easy! Cooking moves fast with a wok so be sure to prep everything beforehand. The chili garlic sauce is essential since this is meant to be a spicy dish. Full of flavor and the veggies a nice sweetness to counter the salt in the sauce.