Description
Spicy jalapeño chicken brings Mexican-inspired zest to dinner tables with bold, fiery flavors. Tender chicken pieces marinated in zesty peppers and aromatic spices promise a delicious meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 pounds (907 grams) boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
- 2 large jalapeno peppers, sliced into thin rounds
Dry Ingredients:
- ¼ cup (32 grams) cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup (67 grams) light brown sugar, packed
- Sesame seeds, for garnish
Liquids and Aromatics:
- 2 tablespoons extra virgin olive oil
- ⅓ cup (85 grams) soy sauce
- ⅓ cup (83 grams) water
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- ½ yellow onion, diced
Serving Suggestion:
- Cooked white rice
Instructions
- Create a zesty marinade by blending chicken with cornstarch, salt, and pepper, ensuring each piece receives an even, light coating.
- Craft a vibrant sauce by whisking together water, soy sauce, brown sugar, sesame oil, and minced garlic until thoroughly integrated.
- Heat a nonstick skillet over medium-high temperature, adding a thin layer of oil to create a sizzling surface for cooking.
- Carefully introduce the seasoned chicken pieces into the hot skillet, allowing each side to develop a golden-brown crust. Cook in multiple batches if necessary to prevent overcrowding.
- Verify chicken doneness by checking that internal temperature reaches 165°F, then transfer to a warm plate, keeping the meat protected from cooling.
- In the same skillet, sauté diced onions and sliced jalapeños until they become translucent and slightly softened, releasing their aromatic qualities.
- Return the cooked chicken to the skillet, pouring the prepared sauce over the ingredients and gently stirring to ensure complete coverage and flavor integration.
- Simmer the mixture for an additional 2-3 minutes, allowing the sauce to slightly thicken and coat the chicken and vegetables.
- Plate the spicy chicken over a bed of fluffy white rice, garnishing with a sprinkle of toasted sesame seeds for added texture and visual appeal.
Notes
- Prep in advance by coating chicken with cornstarch for extra crispy texture that seals in juicy flavors.
- Use a meat thermometer to ensure chicken reaches 165°F, guaranteeing safe and perfectly cooked protein.
- Balance heat levels by removing jalapeno seeds for milder taste or keeping them for spice lovers.
- Choose high-smoke-point oil like vegetable or canola for even browning without burning chicken.
- Create quick weeknight meal by prepping sauce and chopping vegetables while chicken cooks.
- Sesame seeds add delightful crunch and nutty flavor as a final restaurant-style garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 12 g
- Sodium: 830 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg