Description
This Jalapeño Chicken is a bold, sweet-and-spicy dish made with tender chicken thighs, fresh jalapeños, and a savory soy-based sauce. Perfect served over white rice for an easy and flavorful weeknight dinner.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar, packed
- 1 tsp sesame oil
- 2 tsp garlic, minced
- 1/2 yellow onion, diced
- 2 large jalapeño peppers, thinly sliced
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- Toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add onion and jalapeños. Sauté for 2–3 minutes until slightly softened.
- Add garlic and cook for 30 seconds until fragrant.
- Whisk together soy sauce, water, brown sugar, and sesame oil. Pour into skillet and bring to a simmer.
- Return chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until sauce thickens.
- Serve over cooked white rice and garnish with sesame seeds.
Notes
- Adjust heat by removing jalapeño seeds or adding more peppers.
- Chicken breasts can be used, but thighs stay juicier.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired