Whole30 Chinese Jalapeño Chicken

Whole30 Chinese Jalapeño Chicken

If you live in the DFW area, Yao Fuzi is absolutely worth the drive for (what I believe is) the most delicious Chinese food in the metroplex…and if you are a spicy lover like me, be sure and try their Jalapeño Chicken dish. It is fantastic and SO HOT! 

Anyway, I had to recreate a clean version with this Whole30 Chinese Jalapeño Chicken at home since it is one of my favorite things to eat around Dallas. I love the way this turned out! All you stir fry and spicy food lovers will really like this simple, delicious weeknight meal! Enjoy!

Whole30 Chinese Jalapeño Chicken
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  1. 3 boneless, skinless chicken breasts
  2. salt and pepper, to taste
  3. 1 tbsp arrowroot flour
  4. 2 tbsp. avocado oil
  5. 1 tsp. toasted sesame oil
  6. 1 jalapeno, seeds and stem removed and diced small
  7. 1 red bell pepper, diced large
  8. 1 green bell pepper, diced large
  9. 1/2 white onion, diced large
  10. 1/4 cup coconut aminos
  11. 1 teaspoon Red Boat Fish Sauce
  12. 2 cloves garlic, minced
  13. 1 tbsp. rice vinegar
  14. 1/4 cup chicken or vegetable broth
  15. 1 tsp. peeled and freshly grated ginger
  1. Slice the chicken against the grain into thin strips. Place in a bowl and season with salt and pepper. Add the arrowroot flour and toss until it has fully coated the chicken evenly.
  2. Heat 2-3 tbsp. avocado oil over medium-high heat with the sesame oil in a large non-stick skillet.
  3. Add chicken to hot skillet and sear on both sides until golden brown and cooked through, about 3-4 minutes per side. You will likely need to do this in two batches as you don't want to overcrowd the pan in order to get a good golden-brown sear on the chicken. When cooked through, set aside on a plate.
  4. Add the bell peppers, onion, and jalapeno to the skillet and saute for about 4 more minutes, or until the bell peppers are tender.
  5. Meanwhile, whisk together the coconut aminos, fish sauce, broth, rice vinegar, garlic, and ginger.
  6. When the bell peppers are tender, add the chicken back to the skillet, pour in the sauce, and reduce heat to medium-low. Using the back of a wooden spoon, scrape us as much of the brown bits on the bottom of the skillet as possible. Cook, simmering, until sauce has thickened, about 4 more minutes.
  7. Serve and enjoy!
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