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Chicken And Chili Stir-Fry

To add a subtle smoky flavor, roast jalapeņo and poblano chilies. When peppers are cool enough to handle, peel skin and chop.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlOrange juice
4 1/2 teaspoons 22mlOyster sauce
1 tablespoon 15mlMinced fresh ginger
1 teaspoon 5mlCornstarch
  Nonstick cooking spray - as needed
12 oz 340gBoneless skinless chicken breasts - thinly sliced
4 oz 113gJalapeño peppers - (abt 6) - stemmed, seeded,
  And thinly sliced - (1/2 cup)
4 oz 113gPoblano chile peppers - (abt 3) - stemmed, seeded,
  And thinly sliced - (3/4 cup)
8   Garlic cloves - thinly sliced
1 teaspoon 5mlOlive oil
1/4 cup 10g / 0.4ozSlivered fresh basil or mint leaves
3 cups 480g / 16ozHot cooked white rice

Recipe Instructions

Blend orange juice, oyster sauce and ginger into cornstarch in small bowl; set aside.

Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove; set aside. Repeat with remaining chicken.

Add chili peppers, garlic and oil to same skillet; reduce heat to medium. Cook, partially covered, 8 minutes, stirring often, or until peppers are tender. (If skillet becomes dry and peppers stick, add 1 to 2 tablespoons water.)

Return chicken to skillet. Add orange juice mixture. Cook and stir until sauce boils and thickens slightly. Remove from heat; stir in basil. Serve over rice.

This recipe yields 4 servings.

Exchanges Per Serving: 3 1/2 Starch, 2 Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 391; Calories from fat 9%; Total Fat 4g; Saturated Fat 1g; Protein 25g; Carbohydrates 60g; Cholesterol 54mg; Sodium 593mg; Dietary Fiber 3g.

Diabetic Cooking at


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