Ingredients
Chicken Mixture
- 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
Sauce and Vegetables
- 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
For Serving
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- Prepare the Chicken: In a large mixing bowl, combine the chicken pieces, cornstarch, salt, and black pepper. Toss thoroughly to coat each piece evenly, then set aside to allow the coating to adhere.
- Mix the Sauce: In a medium bowl, stir together the soy sauce, water, brown sugar, sesame oil, and minced garlic until the sugar dissolves. Set this sauce mixture aside.
- Cook the Chicken: Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken pieces and cook for 2-3 minutes per side, until golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and keep warm by tenting with foil.
- Sauté Onions and Jalapenos: In the same skillet, add the diced onions and sliced jalapenos. Cook for 4-6 minutes over medium heat until they soften and release their flavors.
- Combine and Simmer: Return the cooked chicken to the skillet and pour in the prepared sauce. Stir well to coat everything evenly and cook together for another 2-3 minutes to thicken the sauce slightly and meld the flavors.
- Serve: Plate the jalapeno chicken over cooked white rice and garnish with sesame seeds. Enjoy this spicy and savory dish while hot.
Notes
- Air Fryer Option: Preheat your air fryer to 400°F. After coating the chicken with cornstarch, salt, and pepper, place the pieces in the air fryer basket. Cook for about 10 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F. Use the same steps for sauce and vegetables in a skillet afterwards.
- You can adjust the number of jalapenos depending on your spice preference or remove seeds to reduce heat.
- This dish pairs well with steamed jasmine or basmati rice for an aromatic accompaniment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Pan-frying
- Cuisine: American with Asian influences
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken with sauce and ¾ cup cooked rice)
- Calories: 384 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
