Asian Jalapeno Chicken
Jalapeno Chicken Stir-fry is a full-flavored dish you'll love with steamed rice. It's quick and easy to make in one pan and under 30 minutes. Perfect for busy weeknights!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup Chinese cooking wine (Shaoxing wine)
- 3 tablespoons brown sugar
- 1/2 cup vegetable or peanut oil
- 3 cloves garlic, peeled and minced
- 2 jalapenos, sliced thinly
Instructions
- 1
In a bowl, combine chicken and cornstarch. Mix until chicken is fully coated and marinate for about 5 minutes.
- 2
In a bowl, combine soy sauce, Chinese cooking wine, and brown sugar. Stir until blended and sugar is dissolved. Set aside.
- 3
In a wok or wide skillet, heat oil. Add chicken and fry until crisp and fully cooked. Do not overcrowd skillet, cook in batches as needed.
- 4
With a slotted spoon, remove chicken from pan and drain on paper towels.
- 5
Remove excess oil from the skillet except for about 1 tablespoon. Add garlic and jalapenos and cook, stirring regularly, for about 30to 40 seconds or until aromatic.
- 6
Return chicken to skillet and add soy sauce mixture.
- 7
Continue to cook for about 2 to 3 minutes or until heated through and sauce is thickened. Serve hot.