Chicken With Szechuan Rice For 2 Recipes

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.

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

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.