Spicy Jalapeño Chicken
A flavorful stir-fry with tender chicken thighs and spicy jalapeños.
Equipment
- Nonstick skillet For cooking the chicken and vegetables.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 0.25 cup cornstarch
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 0.33 cup soy sauce
- 0.33 cup water
- 0.33 cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 0.5 medium yellow onion, diced
- 2 large jalapeño peppers, sliced into thin rounds
- 1 tablespoon sesame seeds for garnish
- 2 cups cooked white rice for serving
Instructions
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly. Set aside.
- In a medium mixing bowl, mix water, soy sauce, brown sugar, sesame oil, and garlic. Set aside to allow the flavors to meld.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes per side until browned and cooked through (internal temperature of 165°F). Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, add onions and jalapeño. Cook until softened, about 4-6 minutes, stirring occasionally. The jalapeños will release their flavor into the oil.
- Return the chicken to the skillet and pour in the soy sauce mixture. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
- Serve the stir-fry over cooked white rice, garnished with sesame seeds for a delightful crunch.
Notes
For extra heat, leave the jalapeño seeds in. Adjust the spice level to your preference by adding more or less jalapeños.