Szechuan Chicken and Veggies with Rice

Start by adding rice to a cooking vessel and covering it with water, mixing the two together until the water becomes murky. Drain the mixture thoroughly, then repeat this process one more time to ensure the rice is clean.

Next, combine 1 1/2 cups of water and 1 teaspoon of salt in the saucepan, bringing the mixture to a boil. Allow it to cook for 1 minute before reducing the heat and covering the saucepan, letting it simmer until all the water has been absorbed, approximately 12 minutes.

While the rice is cooking, prepare a separate dish by combining 1/2 teaspoon of salt, chicken breasts, and cornstarch in a bowl. This will help to tenderize the chicken.

Heat a wok or large skillet over high heat and add oil, then carefully place the chicken, sugar snap peas, and red bell pepper into the pan. Allow it to cook without stirring for 1 minute before gently tossing or stirring until the chicken is lightly browned, around 4 minutes.

In a separate bowl, whisk together soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce until well combined. Pour this mixture into the wok and continue to cook over medium-low heat, covering the pan, until the chicken is no longer pink in the center, approximately 3 to 4 minutes.

To serve, divide the cooked rice among four plates and top each plate with a portion of chicken and sauce. Garnish with green onions to complete the dish.