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 Cook Time Total Time

10 mins 20 mins 30 mins

4.43 from 61 votes

Course: Main Course Cuisine: Asian Servings: 4 Servings
Calories: 288kcal Author: Lalaine Manalo

Ingredients
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. With a slotted spoon, remove chicken from pan
and drain on paper towels.
4. 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.
5. Return chicken to skillet and add soy sauce mixture. Continue to cook for about 2 to 3
minutes or until heated through and sauce is thickened. Serve hot.

Notes
Cut the chicken pieces in uniform size to ensure even cooking.
If you can't find Chinese cooking wine, substitute dry sherry.

Nutrition
Calories: 288kcal | Carbohydrates: 18g | Protein: 25g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 72mg
| Sodium: 945mg | Potassium: 488mg | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 10.7mg | Calcium:
20mg | Iron: 0.9mg