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Szechuan Chicken, Peppers, and Peas on Rice

Julie Hubert

"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."
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40 m servings 555 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 555 calories; 13.2 g fat; 67.3 g carbohydrates; 37.1 g protein; 73 mg cholesterol; 1491 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 vegg...

Great dish, simple to make, I used 2-3 teaspoons of garlic / chilli sauce for the extra kick.