I used to love the Jalapeno Chicken from Dynasty Cafe on Stella Link. When I worked on that end of town I ate there frequently. The delicious chicken and fresh jalapenos in a brown sauce was great. It made your head itch and a light sweat break out on your forehead. Just perfectly spicy for lunch on a budget.
Sadly my knock off does not live up to the original but it was delicious just the same. The original was almost 50/50 chicken/Jalapenos, but I did not have enough fresh jalapenos.
- cubed chicken thighs.
- sliced fresh jalapenos
- large chopped onions
- chopped garlic
- 1 tbsp corn starch dissolved in 2 tbsp of water
- 2 tbsp corn starch
- fresh ground pepper
- soy sauce
- oyster sauce
- 1/2 cup of water or chicken stock to increase sauce volume. I like mine saucy so I can server it over white rice.
Add the 2 tbsp corn starch and black pepper to the chicken cubes and toss to dust lightly. Set aside while preparing the vegetables. Heat 2 tbsp of oil in a very hot wok and add the chicken to get a slight brown coating on the outside. The chicken is cooked about 1/2 way and the Onions, Jalapenos are added. Once the onions are slightly translucent add the garlic and continue to cook on high heat constantly stirring to prevent sticking. Once the chicken is 3/4 done add soy sauce, oyster sauce and about a cup of water or chicken stock and continue cooking. Once chicken is done clear center of wok and add corn starch slurry to thicken sauce. The Jalapenos should remain slightly crunchy and partially cooked. If they did not you did not cook it fast enough or hot enough.
Serve over fresh steamed rice and stir fried vegetables like green beans in garlic and black bean sauce.