Recipe By Julie Hubert
Rating
Published Jun 19th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 555.3

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.

Recipe 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 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
  • 2 green onions, thinly sliced

Cooking Directions

  1. 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. 2 Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
  3. 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. 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. 5 Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Nutrition Facts

  • Calories 555.3
  • Carbohydrate 67.3 g
  • Cholesterol 73.2 mg
  • Fat 13.2 g
  • Fiber 6.3 g
  • Protein 37.1 g
  • Saturated Fat 2.4 g
  • Sodium 1491.3 mg
  • Sugar 3.8 g

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Reviews

  1. 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!
  2. 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.
  3. 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
  4. I used frozen Asian vegetables. This recipe was very good.
  5. 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!
  6. 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.
  7. We make this at least twice a month usually with cauliflower rice instead of regular rice. It's delicious.
  8. Great dish simple to make I used 2-3 teaspoons of garlic / chilli sauce for the extra kick.
  9. 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.
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