Spicy Asian Chicken
Jalapeno peppers, cilantro and a squeeze of lime juice bring this spicy chicken dish to life
20
Prep Time
20
Total Time
4
Servings
10
Ingredients
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Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1-1/2 cups vertically sliced onion
  • 3 jalapeno peppers, sliced thin lengthwise
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 2 cloves garlic, finely chopped
  • 1/4 cup La Choy® Soy Sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice (1 tablespoon = 1/2 medium)
  • Hot cooked rice, optional

Directions

  1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add onion and peppers; cook and stir about 2 minutes or until crisp-tender. Remove from skillet; set aside.
  2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken with garlic about 4 minutes or until no longer pink. Return onion and peppers to skillet.
  3. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook about 1 minute or until sauce thickens, stirring occasionally. Stir in cilantro; drizzle with lime juice. Serve with rice, if desired.
cooks tips decoration

Cook's Tips

  • For a milder flavor, remove seeds and veins from jalapenos before slicing.

Nutrition Facts

Serving Size4 servings (1 cup each)
Calories271

View Complete Nutrition Information

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Spicy Asian Chicken

Jalapeno peppers, cilantro and a squeeze of lime juice bring this spicy chicken dish to life
20
Prep Time
20
Total Time
4
Servings
10
Ingredients
starstarstarstarstar

Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1-1/2 cups vertically sliced onion
  • 3 jalapeno peppers, sliced thin lengthwise
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 2 cloves garlic, finely chopped
  • 1/4 cup La Choy® Soy Sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice (1 tablespoon = 1/2 medium)
  • Hot cooked rice, optional

Directions

  1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add onion and peppers; cook and stir about 2 minutes or until crisp-tender. Remove from skillet; set aside.
  2. Pour remaining 1 tablespoon oil into skillet. Cook and stir chicken with garlic about 4 minutes or until no longer pink. Return onion and peppers to skillet.
  3. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook about 1 minute or until sauce thickens, stirring occasionally. Stir in cilantro; drizzle with lime juice. Serve with rice, if desired.

Cook's Tips

  • For a milder flavor, remove seeds and veins from jalapenos before slicing.
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