Jalapeno Chicken

Jalapeno Chicken

from iamhomesteader.com
30 min
6 servings

Jalapeno Chicken is bite-sized pieces of pan-fried chicken thighs, onions, and jalapeno peppers, all smothered in a sweet and salty sauce.

Ingredients

  • 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)

Directions

  1. 1

    In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.

  2. 2

    In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.

  3. 3

    To a large nonstick skillet over medium-high heat, add oil.* When the oil is shimmering, carefully add chicken to the hot oil. (Depending on the size of the skillet, you may have to work in batches.) Cook for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, and tent to keep warm.

  4. 4

    To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).

  5. 5

    Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.

  6. 6

    Serve garnished with sesame seeds over cooked white rice.