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Jalapeno peppers, cilantro and a squeeze of lime juice bring this spicy chicken dish to life.
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings (1 cup each)
Ingredients:
2 tablespoons Wesson® Vegetable Oil, divided
1 medium onion, sliced lengthwise (1-1/2 cups)
3 jalapeno peppers, seeded, deveined, sliced lengthwise
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 1/2-inch slices
2 cloves garlic, finely chopped
1/3 cup La Choy® Soy Sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon water
1/2 bunch fresh cilantro, chopped (about 1 cup)
Juice of half a lime (1 Tablespoon)
Directions:
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion and peppers 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. Add onion and peppers back 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 until heated through and sauce thickens, stirring occasionally, about 1 minute. Stir in cilantro; drizzle with lime juice.
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