Szechuan Chicken, Peppers, and Peas on Rice Recipe

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.