Szechuan Chicken And Jasmine Rice Bowl Recipe

Chinese cuisine · 587 calories

Szechuan Chicken and Jasmine Rice Bowl recipe

About this recipe

Szechuan Chicken and Jasmine Rice Bowl is a bold and flavorful Chinese-inspired dish perfect for lunch. The chicken is stir-fried with aromatic garlic, ginger, and Szechuan peppercorns, delivering a spicy kick that pairs beautifully with the fluffy jasmine rice. This well-balanced meal is packed with protein to aid muscle recovery and contains just the right amount of carbs for sustained energy throughout the day. Preparing this dish is an engaging experience, combining the precision of stir-frying with the soothing process of cooking jasmine rice. Serve hot for a comforting yet energizing gym-day meal, and enjoy the harmony of bold spices and hearty textures.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 250 g Jasmine Rice
  • 50 g Zoff Black Peppercorns
  • - Dark Soy Sauce-90 GM
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 200 G Spring Onion(200Gm)
  • - Red Chilli
  • 500 ml Oil (For Frying)
  • - Weikfield Icing Sugar (100g)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash and rinse the jasmine rice thoroughly, then cook it in a pot with 400ml water until fluffy and set aside.
  2. 2. Cut the chicken breast into bite-sized pieces and coat them evenly with rice flour, cornstarch, and a pinch of salt.
  3. 3. Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat and stir-fry the chicken pieces until golden brown and cooked through. Remove and set aside.
  4. 4. In the same wok, add another tablespoon of oil and sauté minced garlic, grated ginger, and finely chopped spring onions until aromatic.
  5. 5. Add Szechuan peppercorns and red chili paste to the wok, and stir well for 30 seconds to release the fragrance.
  6. 6. Mix soy sauce, sugar, and 100ml water in a bowl, then pour into the wok and bring to a simmer.
  7. 7. Return the cooked chicken to the wok, tossing to coat in the sauce evenly. Cook for 2-3 minutes until the sauce thickens slightly.
  8. 8. Serve the Szechuan chicken over the warm jasmine rice, garnished with chopped spring onion greens.