Emulsifier Free Black Pepper Chicken Rice Bowls with Snow Peas
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4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 2 tsp cornstarch
- 1 tsp sugar
- Ā½ cup low-sodium chicken broth
- 1 Ā½ tsp coarsely ground black pepper, plus more to taste
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, sliced Ā¼-inch thick against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, white and light green parts sliced into 1-inch pieces, dark green tops thinly sliced for garnish
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Rinse the jasmine rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the sliced chicken thighs with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil in a bowl. Toss to coat evenly and let sit for 10 minutes.
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