Authentic Asian Sauces
Summer Chicken Chili
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 2 cans green chilis
- 4 boneless chicken breasts, quartered
- 5 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup frozen corn
- fresh chopped cilantro, for garnish
Seasoning
- ½ tsp. oregano
- ½ tsp. cumin
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- salt and black pepper to taste
Dressing
- cheese + sour cream (optional toppings )
Made with
Lee Kum Kee products
How to make it
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In a dutch oven or large pot, heat the olive oil, add in the chopped onion and jalapeño and cook for 5 minutes until they soften up. Then add in the minced garlic, oregano and cumin and cook for another minute.
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Add in the green chilis, quartered chicken, chicken broth and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Season with salt and pepper and then bring up to a boil then reduce heat, cover and let simmer for 15 minutes until chicken is tender and cooked through.
-
Take the cooked chicken out and shred it with forks and then return to the pot along with white beans and corn. Bring back to a simmer and cook for another 10 minutes.
-
Serve with chopped cilantro and cheese and sour cream if you desire.
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