05.09.17

Whole30 Chinese Inspired Jalapeño Chicken

Bring my take on restaurant flavors home with this Whole30 Chinese-Inspired Jalapeño Chicken!

Whole30 Chinese Inspired Jalapeño Chicken

If you live in the DFW area, Yao Fuzi is absolutely worth the drive for one of the most delicious Chinese food restaurants 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! 

With inspiration from Yao Fuzi, I’ve made my own version at home with this Whole30 Chinese Inspired 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 Inspired Jalapeño Chicken

whole30 chinese jalapeño chicken
Serves: 4 people
Print
5 from 2 votes
Total Time35 mins

Ingredients

  • 1/4 cup coconut aminos
  • 1 tsp Red Boat fish sauce
  • 1/4 cup low-sodium chicken or vegetable broth
  • 1 tbsp Rice vinegar
  • 2 cloves garlic, minced
  • 1 -inch knob of fresh ginger, peeled and finely grated
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp arrowroot flour
  • 3 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 large green bell pepper, seeds and core removed and cut into 1 inch cubes
  • 1 large red bell pepper, seeds and core removed and cut into 1 inch cubes
  • 1 large jalapeno, seeds removed and diced
  • 1/2 medium white onion, diced

Instructions

  • In a small bowl, whisk together the coconut aminos, fish sauce, broth, rice vinegar, garlic, and ginger. Set aside.
  • 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.
  • Heat the avocado and sesame oil over medium-high heat. When the oil is shimmering, Add the chicken in a single layer (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) to the hot skillet and sear on both sides until golden brown and cooked through about 3-4 minutes per side. When cooked through, set aside on a plate.
  • Add the bell peppers, onion, and jalapeno to the skillet and cook, tossing occasionally, until the bell peppers are crisp-tender, about 4 more minutes.
  • 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 up any brown bits on the bottom of the skillet. Cook, simmering and tossing occasionally, until sauce has thickened, about 4 more minutes.
  • Serve and enjoy!

Photography by Eat Love Eats.

3 Comments

  • Reply
    Aly
    September 16, 2021 at 3:22 am

    5 stars
    Made this tonight and it was amazing! So so flavorful and pretty simple. Looks like the real deal when you plate it too. We’ll definitely be having it again!

  • Reply
    Rosemary
    August 10, 2021 at 2:23 am

    5 stars
    This was fantastic! You have made me fall in love with cooking Asian inspired meals at home & this one ranks pretty high up there on the list for me. I may add more jalapeño next time only because I love them so much. I paired it with brown rice since I’m not on W30right now but I’ll be making this again when I do W30 next month!

  • Reply
    Debbie
    March 6, 2021 at 11:56 pm

    This is one of our favorite dinners, even when we aren’t doing a Whole30.. It comes together pretty quickly/easily and uses stuff I always have on hand. We always have it over cauliflower rice. Thank you!

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