Description
Spicy jalapeño chicken stir-fried in a simple soy-based sauce with garlic and fresh peppers, perfect served over rice.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 3 tablespoons + 2 teaspoons vegetable oil
- 1/2 teaspoon chopped garlic
- 1 teaspoon of rice wine
- 2 tablespoons soy sauce
- 2 jalapeno peppers, sliced
- 2 tablespoons sugar
Instructions
- Coat the chicken
Place the chicken and cornstarch in a sealable bowl or bag. Toss until the chicken is evenly coated, then let it rest for about 5 minutes. - Stir-fry the chicken
Heat a wok or large skillet over medium-high heat and add enough vegetable oil to lightly coat the bottom of the pan. Add the chicken in a single layer, working in batches if necessary. Stir-fry for 4 to 6 minutes, turning frequently, until the chicken is fully cooked and lightly golden. Transfer the chicken to a plate and set asid3. - Finish the dish
Add 2 teaspoons of vegetable oil to the wok if needed. Add the jalapeños and stir-fry for about 1 minute, until slightly softened, then add the garlic and cook just until fragrant. Pour in the rice wine and soy sauce, then return the chicken to the pan. Stir-fry for about 1 minute, then sprinkle in the sugar and continue cooking until the sauce thickens and everything is heated through.
Notes
You can also deep-fry the chicken, for a heartier dish that’s more like take-out. To do that, heat the vegetable oil in a deep fryer to 375°F (190°C). Working in batches, add the chicken and deep-fry until crispy and fully cooked, with an internal temperature of 165°F (74°C). Transfer to paper towels to drain.
Nutrition
- Serving Size:
- Calories: 328
- Sugar: 8.6 g
- Sodium: 269.9 mg
- Fat: 16.8 g
- Carbohydrates: 17.7 g
- Protein: 26.6 g
- Cholesterol: 82.7 mg