My husband and I had been on a little break from chicken for a while—we just started to get sick of it. As of late, we’ve been eating some fish here and there, pasta, and beef. But I realized that there are so many different and unique ways to prepare chicken—I just had to find a few more recipes that we wouldn’t get sick of. I remembered that I have a Chicken cookbook by W&S. I searched through this cookbook and found a ton of delicious-looking recipes such as spicy chicken stir fry. I adapted a few things from the original recipe, and this dish came out tasty and definitely a pleasant alternative to pasta and beef—also healthier too!
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What’s your favorite chicken recipe? I’d love to hear it!
- 6 tbsp chicken stock
- 2 tsp dark brown sugar
- 1/2 tsp corn starch
- vegetable oil
- 1 large pepper (red or green), cut into thin strips
- 1/2 yellow onion, diced
- 2 jalapenos, seeded and cut into thin rounds
- 2 cloves garlic, sliced thinly
- 2-3 chicken breasts, sliced into thing strips
- 1/2 cup sliced fresh basil
- 1 cup jasmine rice
- In a small bowl, whisk together the chicken stock, brown sugar, and cornstarch until sugar is dissolved. Set aside.
- In a wok or large frying pan, heat the vegetable oil over high heat. Add the pepper and onion and stir fry until soft, about 2-3 minutes.
- Add jalapenos and garlic and stir fry about 1 minute.
- Add the chicken strips and stir fry until chicken is no longer pink, about 3 minutes.
- Stir in the fresh basil and cook for about 1 minute.
- Re-whisk the sauce again and pour into the pan and cook until the liquid comes to a boil.
- Meanwhile, cook the jasmine rice according to directions.
- Plate the rice and serve the hot stir fry on top.