Bring my take on restaurant flavors home with this 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
- 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
- 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.