Jalapeno Chicken
Jalapeno Chicken features bite-sized pieces of pan-fried chicken thighs and jalapenos 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
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 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 in cornstarch mixture, and cook for about 10 minutes, flipping halfway through until 165°F internal temperature.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 37gProtein: 23gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 13gVitamin A: 100IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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