Sichuan chicken with peppers and sugar snap peas

    40 min

    Chicken is stir-fried with red pepper, sugar snap peas, chilli and garlic and served over jasmine rice in this Sichuan-inspired dish.

    3 people made this

    Serves: 4 

    • 200g jasmine rice
    • 350ml water
    • 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. Mix remaining 1/2 teaspoon salt, chicken breasts and cornflour together in a bowl.
    3. 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.
    4. 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.
    5. Divide rice among 4 plates. Top with chicken and sauce. Garnish with spring onions.

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