Sizzling Chicken


  • A couple of chicken breasts, cut into bite-sized pieces
  • Flour
  • Olive oil
  • Chinese pea pods
  • 3 jalapeños, sliced
  • 1/4 cup soy sauce
  • 1/2 cup chicken broth
  • 4 garlic cloves, minced
  • 2 tablespoons ketchup (whaaat? yeah, seriously…ketchup)
  • 2 tablespoons rice wine vinegar
  • A dash of red pepper flakes
  • A dash of garlic powder
  • A dash of onion powder

Whisk together the chicken broth, soy sauce, garlic cloves, ketchup, rice wine vinegar, red pepper flakes, garlic powder and onion powder. We tend to like a lot of sauce. If you don’t, you could cut back on the soy sauce and broth.

Put the chicken pieces into a Ziploc bag and add enough flour to coat the chicken. Shake it up to coat chicken well.

Get the wok nice and hot, add some oil — a few tablespoons should do it. Add the chicken and cook thoroughly.

Once the chicken is cooked, pour in the liquid mixture. The wok should be so hot that the liquid will immediately boil. Let it do that for a few minutes, stirring occasionally.

Add the jalapeños and pea pods to the wok. Keep stirring vigorously and cook until the vegetables are done to your liking.


Serve with rice. I used Basmati rice.



Tags: ,

Categories: Poultry

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