Jalapeno Chicken

INGREDIENTS

• 2 pounds boneless skinless chicken thighs fat removed, cut into 1-inch pieces
• ¼ cup cornstarch (32 g)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• ⅓ cup soy sauce (85 g)
• ⅓ cup water (83 g)
• ⅓ cup light brown sugar (67 g, packed)
• 1 teaspoon sesame oil
• 2 teaspoons garlic minced
• ½ yellow onion diced
• 2 large jalapeno peppers sliced into thin rounds
• sesame seeds for garnish
• cooked white rice for serving

INSTRUCTIONS

1. 1 In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
2. 2 In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
3. 3 To a large nonstick skillet over medium-high heat, add oil.* When the oil is shimmering, carefully add chicken to the hot oil. (Depending on the size of the skillet, you may have to work in batches.) 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.
4. 4 To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).
5. 5 Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.
6. 6 Serve garnished with sesame seeds over cooked white rice.

NUTRITION

Calories: 384kcal