Chicken With Szechuan Rice For 2 Recipes

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Steps:

• 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.

CHICKEN WITH SZECHUAN RICE FOR 2

Steps:

• Sprinkle/rub chicken with smashed garlic and seasoned salt.
• Melt butter in medium nonstick frypan over medium high heat.
• Add chicken, cook until browned on both sides.
• Remove chicken from frypan, cover to keep warm.
• Add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown.
• Add water and stir fry sauce, mix well.
• Place chicken over rice mixture.
• Reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally.