Simple Way to Jamaican Food Rice And Peas And Fried Chicken

Szechuan Chicken, Peppers, And Peas On Rice

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Recipe Summary Szechuan Chicken, Peppers, And Peas On Rice

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.

Ingredients | Jamaican Food Rice And Peas And Fried Chicken

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 (Optional)

2 green onions, thinly sliced

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.

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.

Info | Jamaican Food Rice And Peas And Fried Chicken

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Szechuan Chicken, Peppers, And Peas On Rice

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