Prep 10 mins
Cook 20 mins
This is a great favorite of mine. I love spicy food, and that is where the jalapeno comes in.
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1 jalapeno chile, seeded and finely chopped (wear gloves)
- 1 lb skinless chicken breast half, cut into 1/2 inch pieces
- 1 sweet bell pepper, chunked
- 1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
- 2 green onions, sliced
- 1⁄4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons sugar
- 1⁄4 teaspoon pepper
- lettuce, of choice
- Heat oil in skillet or wok over med-high heat.
- Cook garlic and chile in oil around 30 secs, stirring frequently.
- Stir in chicken.
- Cook stirring occasionally, until chicken is no longer pink in center.
- Add bell pepper, cucumber and onions; toss with chicken mixture.
- Stir in remaining ingredients except salad greens.
- Heat to boiling, stirring constantly; boil and stir 30 secs.
- Remove from heat.
- Divide lettuce among 4 dinner plates.
- Spoon chicken mixture over lettuce, using slotted spoon.
- Drizzle liquid from skillet over chicken and lettuce.
- Garnish with dry-roasted peanuts and lime slices if desired.
Very tasty and quick salad! I had a leftover grilled chicken breast so used that and this came together in a flash. Just enough kick, great with the lime. I left out the onions and used a red bell pepper. Thanks for sharing the recipe! Made for the Best of 2012 event, recommended by Chicagoland Chef du Jour
This was very flavorful. Like others, I had never cooked a cucumber before and wasn't sure how I would like it. It was surprisingly wonderful! I loved the level of spice and the fact that I didn't have to use a dressing on my salad (just the juices). Thank you for an interesting and flavorful recipe.
I LOVE, LOVE, LOVE Thai food.... This is outstanding. I made as written. I would not change a thing. I did use serrano pepper. I served it over iceberg lettuce, which I think is absolutely perfect. One problem though, it only fed 3 of us! We gobbled it up so fast, I didn't get a photo. :-( Next time I will double the recipe. Thanks a bunch for a tasty recipe VIcki J Cook-A-Thon, RIP friend.