Chicken is stir-fried with red pepper, sugar snap peas, chilli and garlic and served over jasmine rice in this Sichuan-inspired dish.
2 people made this
200g jasmine rice
1 1/2 teaspoons sea salt, divided
575g skinless, boneless chicken breasts, cubed
3 tablespoons cornflour
3 tablespoons vegetable oil
350g sugar snap peas
1 red pepper, diced
80ml reduced salt soy sauce
4 tablespoons water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons granulated sugar
1 teaspoon hot chilli sauce
2 spring onions, thinly sliced
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Method Prep:15min › Cook:25min › Ready in:40min
Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 350ml water and 1 teaspoon salt. Bring to the 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 cornflour together in a bowl.
Set a wok or large pan over high heat and add oil. Add chicken, sugar snap peas and red 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 chilli sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover and cook until chicken is cooked through, 3 to 4 minutes.
Divide rice among 4 plates. Top with chicken and sauce. Garnish with spring onions.