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Jalapeno Chicken

Jalapeno Chicken

Bite-sized pieces of pan-fried chicken thighs, onions, and jalapeno peppers, all smothered in a sweet and salty sauce. Garnish with sesame seeds and serve over rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 384
Ingredients Equipment Method Notes

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 toasted sesame oil preferred
  • 2 teaspoons garlic minced
  • 1/2 yellow onion diced
  • 2 large fresh jalapeno peppers sliced into thin rounds
  • sesame seeds for garnish
  • cooked white rice jasmine or medium-grain, for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Large nonstick skillet
  • meat thermometer
  • Aluminum foil

Method
 

  1. In large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
  2. In medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
  3. To large nonstick skillet over medium-high heat, add oil. When oil is shimmering, carefully add chicken to hot oil. May need to work in batches. Cook 2-3 minutes per side or until browned and cooked through to internal temperature of 165°F. Transfer chicken to plate and tent with aluminum foil to keep warm.
  4. To same skillet, add onions and jalapeno. Cook until softened, about 4-6 minutes.
  5. Add chicken and soy sauce mixture to pan and stir to combine. Continue to cook 2-3 minutes until sauce thickens and coats chicken.
  6. Serve garnished with sesame seeds over cooked white rice.

Notes

Air Fryer Option: Preheat air fryer to 400°F. Coat chicken in cornstarch mixture. Place chicken in air fryer basket. Cook about 10 minutes, shaking basket halfway through, until chicken reaches 165°F.
Heat Control: For spicier dish, use older jalapenos with white marks and keep seeds and ribs intact. For milder taste, remove seeds and ribs before cutting.
Storage: Store in airtight container up to 3-4 days in refrigerator. Sauce may separate slightly during storage, just stir when reheating. Reheat in pan on stovetop with splash of water or in microwave.
Freezing: Freeze in airtight containers up to 2 months. Thaw overnight in refrigerator before reheating.
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