Szechuan Chicken, Peppers, and Peas on Rice

By Julie Hubert

4.85 / 5

15min

25min

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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 cloves large garlic minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce
2 green onions thinly sliced