Jalapeno Chicken Peppers (Printable Version)
# What You'll Need:
→ Main Protein
01 -
About a pound of chicken breasts, no skin or bones, chopped into small pieces
→ Marinade
02 -
Two tablespoons soy sauce
03 -
Use either two tablespoons white vinegar or go with apple cider vinegar
04 -
A tablespoon sriracha
→ Stir Fry
05 -
Chop up some cilantro leaves, about two tablespoons
06 -
One teaspoon of garam masala or your go-to curry powder
07 -
One teaspoon black pepper, ground
08 -
Add a tablespoon of sugar
09 -
Two bell peppers, chunked into bite-sized pieces
10 -
Two to four jalapeños, sliced up thin (take out seeds if you want less kick)
11 -
Peel and chop up ten garlic cloves
12 -
You'll need a teaspoon of sesame oil
13 -
Pour in one tablespoon of veggie oil
# Steps to Follow:
01 -
Top everything off with more chopped cilantro and a few jalapeño slices if you like extra heat. Before serving, gently mix in the ground black pepper and garam masala. Give it all a last good toss.
02 -
Now toss in the bell peppers with the cooked chicken. Don’t overdo it, just cook another five minutes so the peppers stay crisp. Make sure the chicken’s cooked through.
03 -
Sticky chicken straight into your hot skillet. Sear the chicken pieces until they look nice and golden, about five minutes. Right after, mix in the sugar.
04 -
In a big pan, heat up the veggie and sesame oils on medium-high. Drop in the chopped garlic and the sliced jalapeños. Give them a quick fry for half a minute for a tasty smell.
05 -
In a big bowl, stir together the soy sauce, sriracha, and your vinegar choice. Add your chicken chunks, use your hands to make sure every piece gets coated. Leave it to soak while you deal with the veggies.
# Additional Tips:
01 -
Want it less spicy? Just skip some jalapeños or ditch the seeds.
02 -
Letting the chicken sit in marinade really boosts the taste and keeps it juicy.