Szechuan Chicken, Peppers, and Peas on Rice
Cook time:
25 minutes
Prep time:
15 minutes
Cuisine:
Unknown
Author:
Julie Hubert
Rating:
4.8 / 5.0
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