Скачать или смотреть what you can make with a chicken breast and jalapeños? I put them on the fried rice

If you have a piece of chicken breast and some leftover rice in the fridge, this is a wonderful way to turn them into a flavorful dinner. We are using a little bit of pickled jalapeño juice as a natural tenderizer—it keeps the chicken moist without making it too spicy.

It’s a simple, healthy meal that comes together in about 15 minutes.

Ingredients:

For the Chicken:
1 Chicken breast (cut into bite-sized cubes)
1/2 tsp Salt
1/2 tsp Black pepper
2 tbsp Pickled jalapeño juice (from the jar)
3 tsp Cornstarch
1 tbsp Cooking oil

For the Rice:
Leftover rice
2 large Eggs

For the Sauce & Aromatics:
3 cloves Garlic (minced)
Green onions (sliced)
2 tbsp Pickled jalapeño juice
2 tbsp Soy sauce
1 tbsp sugar
20ml Water (about 4 teaspoons)

Steamed broccoli (for serving)

Instructions:
Marinate the Chicken: In a small bowl, toss the chicken cubes with salt, pepper, and jalapeño juice. Stir in the cornstarch and oil. Let it sit for about 10 minutes.

The Sauce: Whisk together the additional jalapeño juice, soy sauce, and water in a small cup. Set aside.

Fried Rice: Heat your pan or skillet over medium-high heat with a little oil. Scramble the eggs quickly, then add the cold rice. Use your spatula to press and break up any clumps until every grain is coated in egg and smells toasted. Remove the rice to a plate.

Cook the Chicken: Add a bit more oil to the pan. Sear the chicken cubes until they are golden brown on both sides.

Combine: Add the garlic and green onions to the pan with the chicken. Pour in the sauce mixture. Let it simmer on low heat until the sauce thickens into a glossy glaze that sticks to the chicken.

Serve: Spoon the glazed chicken over your warm fried rice and serve with a side of steamed broccoli.

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