What can I say about this chicken dish? It's so very simple. It's got a little bite to it. It's absolutely delicious!! What more do you need to know? Now, if you aren't into spicy, this might not be the dish for you, but if you love a little kick in your dinner... well, I highly recommend trying this recipe out. I wanted to make it again the follow night.... okay, that could be the pregnancy speaking, but no matter.. It was good enough I wanted to eat it again, and that my friends, is always a good sign!!
Chinese Jalapeno Chicken
Adapted from Blogchef.com
- Serves 2 -
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (or smaller)
2 Tablespoons, plus 1 teaspoon cornstarch
2 Tablespoons vegetable oil
1 garlic clove, finely minced
1 teaspoon mirin
1 teaspoon rice vinegar
1/4 cup soy sauce
1 Tablespoon teriyaki sauce
2 jalapeno peppers, sliced
1/2 red pepper, thinly sliced
pinch of granulated sugar
In a resealable plastic bag, combine the chicken and 2 Tablespoons cornstarch. Shake well until the chicken is evenly coated. Allow to stand for 5 minutes.
In a small bowl, mix together the remaining cornstarch, mirin, rice vinegar, soy and teriyaki sauce until well combined. Set aside.
In a deep non-stick skillet, heat the oil over high heat. As soon as the oil starts to shimmer, turn the temp down to medium. Add the chicken and quickly fry, stirring constantly, until the chicken is cooked through, about 5 minutes. Add the jalapenos and red pepper and stir fry 3 more minutes. Add the garlic and stir fry 1 more minute. Lower the heat to medium low and add the sauce mixture, stirring to coat everything. Keep on heat until the sauce has thickened (about a minute or two). Remove from heat. Serve over rice and enjoy!
Favorite Recipe of the Day from Past Years: The Witch's Marinated Chicken with White Wine and Parsley Aioli