Description
Jalapeno Chicken sizzles with southwestern flair straight from your trusty skillet, delivering a spicy kick that wakes up your dinner routine. Tender chicken meets zesty peppers for a simple meal that brings bold flavors to your table without complicated prep work.
Ingredients
Scale
Proteins:
- 2 pounds boneless skinless chicken thighs
Seasonings and Thickeners:
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Flavor Enhancers and Liquids:
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup light brown sugar
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- ½ yellow onion
- 2 large jalapenos
Garnish and Serving:
- Sesame seeds
- Steamed white rice
Instructions
- Combine 2 pounds chicken thighs with ¼ cup cornstarch, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Massage ingredients thoroughly to ensure even coating.
- Allow cornstarch-coated chicken to rest for 5 minutes, helping the starch adhere more effectively to each piece.
- Whisk ⅓ cup soy sauce, ⅓ cup water, ⅓ cup brown sugar, 1 teaspoon sesame oil, and 2 teaspoons minced garlic in a separate bowl until sugar completely dissolves.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat (375°F). Arrange chicken pieces in a single layer, avoiding overcrowding. Sear each piece for 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer seared chicken to a warm plate. Keep the delicious pan drippings in the skillet.
- Add ½ diced yellow onion and 2 thinly sliced jalapenos to the same skillet. Cook for 4-6 minutes, stirring occasionally, until onions soften and jalapenos slightly blister.
- Return chicken to the skillet. Pour prepared sauce over the mixture, tossing to coat completely. Simmer for 2-3 minutes, stirring frequently, until sauce thickens and becomes glossy.
- Plate the chicken over steamed white rice. Garnish with sesame seeds for added texture and visual appeal.
Notes
- Chop jalapeños carefully and consider wearing gloves to protect your hands from the spicy oils.
- For milder heat, remove the seeds and membranes from the jalapeños before dicing.
- When browning chicken, ensure your skillet is hot enough to create a nice golden crust without burning.
- Swap chicken breasts with thighs for a more tender and flavorful result, adjusting cooking time slightly.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg