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Spicy Asian ChickenJalapeno peppers, cilantro and a squeeze of lime juice bring this spicy chicken dish to life Recipe Rating  3 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings: Makes 4 servings (1 cup each)
| Ingredients |
- 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
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 | Directions | - 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.
- 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.
- 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.
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| Cook's Tips | For a milder flavor, remove seeds and veins from jalapenos before slicing.
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Nutrition Facts Amount per Serving Calories 270 % Daily Value* Total fat 16% 10 g Saturated fat 9% 2 g Cholesterol 24% 72 MG Sodium 51% 1,213 MG Carbohydrate 5% 16 g Dietary fiber 4% 1 g Sugars 1% 10 g Protein 57% 28 g Vitamin A 3% Vitamin C 33% Calcium 3% Iron 7% * Percent Daily Values are based on a 2,000 calorie diet |
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