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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

555 calories; 13.2 g total fat; 73 mg cholesterol; 1491 mg sodium. 67.3 g carbohydrates; 37.1 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/09/2017
Great dish simple to make I used 2-3 teaspoons of garlic / chilli sauce for the extra kick. Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/09/2017
Great dish simple to make I used 2-3 teaspoons of garlic / chilli sauce for the extra kick. Read More
(3)
Rating: 4 stars
08/17/2017
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. Read More
(3)
Rating: 4 stars
10/09/2017
Great dish simple to make I used 2-3 teaspoons of garlic / chilli sauce for the extra kick. Read More
(3)
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Rating: 5 stars
08/14/2018
This recipe was easy to make. Delicious! And low-carb if you use Splenda. Less than 30 minutes from prep to serve Read More
Rating: 5 stars
09/11/2018
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! Read More
Rating: 5 stars
03/16/2019
I used frozen Asian vegetables. This recipe was very good. Read More
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Rating: 5 stars
04/07/2018
We make this at least twice a month usually with cauliflower rice instead of regular rice. It's delicious. Read More
Rating: 5 stars
03/18/2019
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 Read More
Rating: 5 stars
06/08/2018
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. Read More