Jalapeno Chicken Stir Fry

Prep Time 10 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 35 mins

Cuisine: Chinese, Japanese

Courses: Main Course

Difficulty: Intermediate

Servings: 8

Calories: 312

Best Season: Suitable throughout the year

Dietary: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free

Ingredients

Marinade

2 lbs chicken breasts (diced- Get FREE high quality organic protein in every order here from Butcher Box)
2 tbsp coconut aminos
2 tbsp honey
2 tsp rice vinegar
Salt and pepper to taste

Stir Fry

1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
2 jalapeños (diced small - one large or two small)
12 oz snap peas (organic)
1 bunch green onions (organic, sliced)
2 tsp fresh ginger (organic, fresh, minced)
2 tsp garlic (organic, fresh, minced)

Sauce

2 tbsp sesame oil
2 tbsp rice vinegar
2/3 cup coconut aminos (organic)
1/4 cup honey (organic, raw, unfiltered)
1 tbsp coconut sugar (organic)
2 tbsp chili paste
Slurry (optional)

For Serving

2 cups organic white jasmine rice (makes about 4 cups when cooked equal parts water and rice)
Fresh cilantro, sliced jalapeño, and sesame seeds for garnish

Instructions

1
Place diced chicken in a mixing bowl and season with salt and pepper. Add the coconut aminos, honey, and rice vinegar. Toss until evenly coated and set aside to marinate while you prep the remaining ingredients.
2
Whisk together all sauce ingredients in a bowl or large measuring cup until smooth. Set aside.
3
Start cooking the jasmine rice according to package instructions so it’s ready to serve.
4
Heat a large wok over medium heat and add one tablespoon of sesame oil.
5
Add snap peas, bell peppers, green onions, and jalapeño. Sauté for one to two minutes until vibrant and slightly tender.
6
Stir in garlic and ginger and cook for another one to two minutes until fragrant.
7
Add the marinated chicken, discarding excess marinade. Cook until the chicken is fully cooked and reaches 165 degrees.
8
Reduce heat to low and pour in the sauce. Simmer for about five minutes.
9
Slowly whisk in the slurry if using, keeping the sauce moving until thickened and glossy.
10
Remove from heat and serve over jasmine rice. Garnish with cilantro, jalapeño, and sesame seeds.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 312kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.6g8%
Cholesterol 96.4mg33%
Sodium 146.8mg7%
Total Carbohydrate 22.2g8%
Dietary Fiber 2g8%
Sugars 18.1g
Protein 36.7g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

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