Jalapeno Chicken Sweet Spicy (Printable Version)
Tender chicken bites and jalapenos mingle in a bold sweet and savory sauce, perfect for pairing with steamed rice.
# What You'll Need:
→ Main
01 -
900 g boneless, skinless chicken thighs, trimmed of fat and cut into 2.5 cm pieces
02 -
32 g cornstarch
03 -
0.25 teaspoon kosher salt
04 -
0.25 teaspoon ground black pepper
05 -
2 tablespoons extra virgin olive oil
06 -
85 g soy sauce
07 -
83 g water
08 -
67 g light brown sugar, packed
09 -
1 teaspoon sesame oil
10 -
2 teaspoons garlic, minced
11 -
0.5 yellow onion, diced
12 -
2 large jalapeno peppers, thinly sliced
13 -
sesame seeds, for garnish
14 -
cooked white rice, for serving
# Steps to Follow:
01 -
In a large mixing bowl, combine chicken thigh pieces, cornstarch, kosher salt, and ground black pepper. Toss until chicken is evenly coated.
02 -
In a separate bowl, whisk together soy sauce, water, light brown sugar, sesame oil, and minced garlic until sugar dissolves. Set aside.
03 -
Heat extra virgin olive oil in a large nonstick skillet over medium-high heat. When oil shimmers, add coated chicken pieces in batches if necessary. Sear for 2-3 minutes per side until browned and the internal temperature reaches 74°C. Remove chicken from pan and keep warm.
04 -
In the same skillet, add diced onion and sliced jalapeno peppers. Cook, stirring occasionally, until softened, 4-6 minutes.
05 -
Return chicken to the skillet with softened vegetables. Pour in soy sauce mixture. Stir gently to coat all pieces and simmer for 2-3 minutes until sauce slightly thickens.
06 -
Transfer chicken and sauce to serving plates over steamed white rice. Garnish with sesame seeds before serving.
# Additional Notes:
01 -
Ensure chicken pieces are similar in size for even cooking and accurate doneness.
02 -
For milder heat, remove seeds from the jalapeno peppers before slicing.