Szechuan Chicken, Peppers, And Peas On Rice

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 1/2 teaspoons sea salt, divided
• 1 1/4 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
• 1/3 cup low-sodium soy sauce
• 1/4 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

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

jasmine rice, water, salt, skinless, cornstarch, vegetable oil, sugar snap peas, red bell pepper, soy sauce, water, rice wine vinegar, garlic, white sugar, chili garlic, green onions

Taken from www.allrecipes.com/recipe/259328/szechuan-chicken-peppers-and-peas-on-rice/ (may not work)