Spicy Asian Chicken

(8 ratings)
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Jalapeno peppers, cilantro and a squeeze of lime juice bring this spicy chicken dish to life

  • 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
  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.

Cook's Tips

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

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Nutrition Information
Calories: 271 View complete nutrition information
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