Type what you have

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper juice
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ jalapeno pepper
• cucumber
• salt
• white sugar
• rice wine vinegar
• cilantro
• peanut

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ jalapeno pepper
• cabbage
• tomato
• red onion
• cilantro
• lime juice
• red wine vinegar
• chili powder
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ jalapeno pepper
• black-eyed pea
• red bell pepper
• yellow bell pepper
• onion
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• cumin
• bacon

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Ingredients

• ✓ jalapeno pepper
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• cream cheese
• wonton wrapper
• sweet chili sauce
• oil

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ jalapeno pepper
• beef roast
• soy sauce
• brown sugar
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
2. 2 Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
3. 3 Cook roast on Low, turning once or twice, until tender, about 8 hours.

By kris

Ingredients

• ✓ jalapeno pepper
• sour cream
• mayonnaise
• wasabi powder
• apple cider vinegar
• salt

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ jalapeno pepper
• brown sugar
• soy sauce
• lime juice
• honey
• rice vinegar
• red wine vinegar
• sesame oil
• fish sauce
• red pepper flakes

Instructions

1. 1 Combine brown sugar, jalapeno pepper, soy sauce, lime juice, honey, rice vinegar, red wine vinegar, sesame oil, fish sauce, and red pepper flakes in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 15 to 20 minutes.

By Sandy Schoon

Ingredients

• ✓ jalapeno pepper
• serrano pepper
• water
• garlic
• brown sugar
• salt
• white vinegar

Instructions

1. 1 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
2. 2 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
3. 3 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
4. 4 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
5. 5 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• chicken breast
• green onion
• mayonnaise
• bell pepper
• cottage cheese
• cherry

Instructions

1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Ingredients

• ✓ jalapeno pepper
• chicken wing
• white vinegar
• water
• bay leaf
• black peppercorn
• onion
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ jalapeno pepper
• chicken thigh
• brown sugar
• water
• fish sauce
• green onion
• soy sauce
• garlic
• olive oil

Instructions

1. 1 Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
2. 2 Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
3. 3 Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

By MelanieDawn

Ingredients

• ✓ jalapeno pepper
• rice vinegar
• sesame oil
• white sugar
• ginger
• lemongrass
• soy sauce
• cucumber
• cilantro
• basil

Instructions

1. 1 Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.

By xiaodaut

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• rice vinegar
• salt
• turmeric
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ jalapeno pepper
• olive oil
• lime juice
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• cumin
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ jalapeno pepper
• soy sauce
• lime juice
• sunflower oil
• garlic
• ginger root
• coriander
• brown sugar
• lime zest
• chicken breast
• cornstarch
• water

Instructions

1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• onion
• red bell pepper
• coconut milk
• red curry paste
• brown sugar
• fish sauce
• cornstarch
• water
• shrimp
• thai basil
• lime

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
2. 2 Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
3. 3 Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
4. 4 Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

By Lt470

Ingredients

• ✓ jalapeno pepper
• lemon juice
• cranberry
• turkey
• stuffing
• cream cheese
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ jalapeno pepper
• long-grain rice
• water
• tuna
• olive oil
• red bell pepper
• green onion
• rice vinegar
• lemon
• soy sauce
• sriracha hot sauce
• sesame oil
• korean red pepper flakes
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ jalapeno pepper
• brown sugar
• water
• fish sauce
• rice vinegar
• garlic
• soy sauce
• ginger
• vegetable oil
• chicken thigh
• peanut
• green onion
• cilantro

Instructions

1. 1 Whisk brown sugar, water, fish sauce, rice wine vinegar, garlic, soy sauce, and ginger together in a bowl until brown sugar completely dissolved, about 1 minute; set aside.
2. 2 Heat oil in a skillet over high heat; add chicken.
3. 3 Pour 1/3 cup brown sugar mixture over chicken; cook and stir until mixture has a syrup-like consistency, 6 to 7 minutes.
4. 4 Pour in remaining brown sugar mixture; cook until chicken tender and no longer pink inside, about 5 minutes.
5. 5 Stir in in peanuts, green onions, and jalapeños; cook until warmed through, 2 to 3 minutes.
6. 6 Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• beef
• salt
• onion
• garlic
• coconut milk
• beef broth
• red curry paste
• lime juice
• peanut oil
• brown sugar
• water
• jasmine rice
• spinach
• basil

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
2. 2 Cook onions and garlic in the same skillet over medium-high heat until tender, about 5 minutes. Add to the slow cooker.
3. 3 Stir coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until well combined.
4. 4 Cover slow cooker. Cook on Low until flavors combine, 6 to 10 hours.
5. 5 Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
6. 6 Meanwhile, stir spinach into the slow cooker; cook until wilted, about 15 minutes.
7. 7 Serve beef mixture over rice; garnish with basil leaves.

By Sapper26

Ingredients

• ✓ jalapeno pepper
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• hoisin sauce
• sriracha
• sandwich roll
• carrot
• daikon radish
• rice vinegar
• cucumber
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• rice vinegar
• white sugar
• water
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• black pepper
• french baguette
• mayonnaise
• cucumber
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Ingredients

• ✓ jalapeno pepper
• olive oil
• ground beef
• onion
• garlic
• green bell pepper
• red bell pepper
• carrot
• broccoli
• apple cider vinegar
• white sugar
• worcestershire sauce
• soy sauce
• salt
• black pepper
• green bean

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

By lhale0809

Ingredients

• ✓ jalapeno pepper
• olive oil
• red curry paste
• shrimp
• coconut milk
• leek
• onion
• bamboo shoot
• sugar
• fish sauce
• green bean
• red bell pepper
• green bell pepper
• scallion
• pineapple chunk
• jasmine rice

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Ingredients

• ✓ jalapeno pepper
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• sugar snap pea
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• cilantro
• red bell pepper
• snow pea
• ramen noodle
• basil
• brown sugar
• fish sauce
• soy sauce
• green curry paste
• chicken stock
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday