Jalapeno Chicken
Jalapeno Chicken features bite-sized pieces of pan-fried chicken thighs, onions, and jalapeno peppers in a sweet and salty sauce.
Equipment
- large mixing bowl
- medium mixing bowl
- large nonstick skillet
- air fryer
Ingredients
- 2 pounds boneless skinless chicken thighs, fat removed, 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 large yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- sesame seeds, for garnish
- cooked white rice, for serving
Instructions
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
- In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
- To a large nonstick skillet over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil. Cook for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, and tent to keep warm.
- To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).
- Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.
- Serve garnished with sesame seeds over cooked white rice.
Notes
For air fryer method, preheat to 400°F, coat chicken with cornstarch mixture, cook for about 10 minutes flipping halfway until internal temperature reaches 165°F.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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