Description
Jalapeno Chicken is bite-sized pieces of pan-fried chicken thighs, onions, and jalapeno peppers tossed in a sweet and salty soy-based sauce and served over rice.
Ingredients
- 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
1. In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides and set aside.
2. In a medium bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
3. Heat olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer (cook in batches if needed).
4. Cook the chicken for 2–3 minutes per side until browned and cooked through to an internal temperature of 165°F. Transfer to a plate and tent to keep warm.
5. In the same skillet, add the diced onion and sliced jalapenos. Cook for about 4–6 minutes until softened.
6. Return the chicken to the skillet and pour in the soy sauce mixture. Stir well to coat everything.
7. Cook for another 2–3 minutes until the sauce thickens slightly and everything is heated through.
8. Serve garnished with sesame seeds over cooked white rice.
Notes
Air Fryer Option: Preheat the air fryer to 400°F. Coat the chicken with the cornstarch, salt, and pepper mixture, then place in the air fryer basket. Cook for about 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
After air frying, set the chicken aside and continue with the sauce, onions, and jalapenos on the stovetop before combining everything together.