Szechuan Chicken, Peppers, and Peas on Rice

Recipe View 17 mins Prepare the Rice: In a saucepan, rinse the jasmine rice under cold water until the water runs clear. Add 1 1/2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. (Prep time: 2 minutes, Cook time: 15 minutes)

Recipe View 5 mins Marinate the Chicken: In a bowl, combine the chicken pieces with the remaining 1/2 teaspoon of salt and cornstarch. Mix well to ensure the chicken is evenly coated. (Prep time: 5 minutes)

Recipe View 5 mins Stir-Fry the Chicken and Vegetables: Heat a wok or large skillet over high heat. Add the vegetable oil. Once the oil is hot, add the chicken, sugar snap peas, and diced red bell pepper. Allow the chicken to sear for 1 minute without stirring, then stir-fry until the chicken is lightly browned, about 4 minutes. (Cook time: 5 minutes)

Recipe View 2 mins Create the Szechuan Sauce: In a separate bowl, whisk together the soy sauce, water, rice wine vinegar, minced garlic, sugar, and chili garlic sauce. (Prep time: 2 minutes)

Recipe View 4 mins Combine and Simmer: Pour the Szechuan sauce into the wok with the chicken and vegetables. Reduce heat to medium-low, cover, and simmer for 3-4 minutes, or until the chicken is cooked through and no longer pink in the center. Ensure the sauce has thickened slightly. (Cook time: 4 minutes)

Recipe View 0 mins Serve: Divide the cooked jasmine rice among four plates. Top with the Szechuan chicken, peppers, and peas, and drizzle generously with the remaining sauce from the wok. Garnish with thinly sliced green onions.