Jalapeno Chicken
Jalapeno Chicken features bite-sized pieces of pan-fried chicken thighs, onions, and jalapeno peppers smothered 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 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
To make the chicken in an air fryer, preheat to 400°F and coat the chicken in the cornstarch, salt, and pepper mixture. Cook for about 10 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 28gProtein: 24gFat: 17gSaturated Fat: 3gCholesterol: 97mgSodium: 852mgPotassium: 522mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 14mgIron: 2mg
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