Description
A delightful balance of heat, sweetness, and umami with succulent chicken thighs coated in a luscious spicy sauce, served over fluffy white rice.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, 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
- ½ yellow onion, diced
- 2 large jalapeño peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- In a large mixing bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss until coated and set aside.
- In a medium mixing bowl, mix together the water, soy sauce, brown sugar, sesame oil, and garlic. Stir well and set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in batches and sear for 2-3 minutes on each side until golden brown and cooked through. Transfer to a plate to keep warm.
- In the same skillet, add the diced onions and sliced jalapeños. Cook for about 4-6 minutes until softened.
- Return the chicken to the skillet and pour in the soy sauce mixture. Stir and let it simmer for another 2-3 minutes until the chicken absorbs the flavors.
- Serve the Jalapeño Chicken over cooked white rice, garnished with sesame seeds.
Notes
Adjust the spiciness by deseeding the jalapeños or using fewer peppers. For a vegetarian option, substitute chicken with firm tofu or seitan.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 10g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg