Description
This Jalapeño Chicken is a quick and easy stir-fry dish with a kick! Tender chicken pieces are coated in a flavorful sweet and savory sauce with a touch of heat from fresh jalapeños.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, fat trimmed, cut into 1-inch pieces
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup (85g) soy sauce (low-sodium recommended)
- 1/3 cup (83g) water
- 1/3 cup (67g) packed light brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 medium yellow onion, diced
- 2 large jalapeño peppers, sliced into thin rounds
- Sesame seeds, for garnish (optional)
- Cooked white rice, for serving
Instructions
- Prepare Chicken: In a large mixing bowl, combine the chicken pieces, cornstarch, kosher salt, and black pepper. Toss well to coat the chicken evenly. Set aside.
- Make Sauce: In a medium mixing bowl, whisk together the water, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar is dissolved. Set aside.
- Cook Chicken (in Batches): Heat the olive oil in a large, non-stick skillet over medium-high heat. When the oil is shimmering (hot but not smoking), carefully add half of the chicken to the skillet in a single layer. Do not overcrowd the pan. Cook for 2-3 minutes per side, or until the chicken is browned and cooked through (internal temperature reaches 165°F/74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken, adding more oil to the skillet if necessary.
- Sauté Onion and Jalapeño: Add the diced onion and sliced jalapeños to the same skillet. Cook over medium-high heat, stirring occasionally, until softened, about 4-6 minutes.
- Combine and Simmer: Return all of the cooked chicken to the skillet with the onion and jalapeños. Pour the prepared sauce over the chicken and vegetables. Stir well to combine. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the chicken.
- Serve: Garnish with sesame seeds (if using) and serve immediately over cooked white rice.
Notes
- Chicken Thighs: Boneless, skinless chicken thighs are recommended for this recipe because they are more flavorful and less likely to dry out than chicken breasts. However, you can use chicken breasts if you prefer.
- Jalapeño Heat: The heat level of jalapeños can vary. For a milder dish, remove the seeds and membranes from the jalapeños before slicing. For a spicier dish, leave some or all of the seeds and membranes intact. Always wear gloves when handling jalapeños, and avoid touching your eyes.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish.
- Serving Suggestions: This jalapeño chicken is delicious served over white rice, brown rice, or quinoa. You can also serve it with steamed vegetables or a salad.
- Storage: Store for 3-4 days in the fridge