Description
A flavorful and spicy dish featuring tender chicken thighs, sautéed with jalapenos and onions, all coated in a savory-sweet soy sauce. Perfect served over white rice, this Jalapeno Chicken is sure to become a family favorite.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- ⅓ cup (85 g) soy sauce
- ⅓ cup (83 g) water
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- ½ yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- In a large mixing bowl, combine the chicken, cornstarch, salt, and pepper. Toss to coat evenly and set aside.
- In a medium mixing bowl, combine the water, soy sauce, brown sugar, sesame oil, and minced garlic. Mix well and set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Once shimmering, carefully add the chicken. Cook for 2-3 minutes per side until browned and cooked through (165°F). Transfer to a plate and tent with foil to keep warm.
- In the same skillet, add the onions and jalapenos. Cook until softened (about 4-6 minutes).
- Add the chicken and the soy sauce mixture to the skillet. Stir to combine and cook for an additional 2-3 minutes.
- Serve garnished with sesame seeds over cooked white rice.
Notes
- For a milder dish, remove the seeds from the jalapenos.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg