Sweet & Spicy Jalapeño Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
02 - ¼ cup (32 g) cornstarch
03 - ¼ teaspoon kosher salt
04 - ¼ teaspoon ground black pepper
05 - 2 tablespoons extra virgin olive oil

→ For the Sauce

06 - ⅓ cup (85 g) soy sauce
07 - ⅓ cup (83 g) water
08 - ⅓ cup (67 g) light brown sugar, packed
09 - 1 teaspoon sesame oil
10 - 2 teaspoons garlic, minced

→ For the Vegetables & Garnish

11 - ½ yellow onion, diced
12 - 2 large jalapeno peppers, sliced into thin rounds
13 - sesame seeds, for garnish
14 - cooked white rice, for serving

# Instructions:

01 - In a large mixing bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss everything together until the chicken is evenly coated on all sides. The cornstarch will help create a light crust and thicken the sauce later. Set this aside while you prepare the sauce.
02 - In a medium mixing bowl, combine the water, soy sauce, brown sugar, sesame oil, and minced garlic. Stir well until the sugar is dissolved and all ingredients are thoroughly mixed. Set this sauce mixture aside for later.
03 - Heat a large nonstick skillet over medium-high heat and add the olive oil. Once the oil is shimmering hot (but not smoking), carefully add the coated chicken pieces to the pan. Depending on the size of your skillet, you might need to cook the chicken in batches to avoid overcrowding, which would cause steaming rather than browning. Cook for 2-3 minutes per side until the chicken is golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent with foil to keep warm.
04 - Using the same skillet with the residual oil and chicken bits (which add flavor), add the diced onions and sliced jalapeño peppers. Cook them until they begin to soften, about 4-6 minutes. The onions should become translucent and the jalapeños slightly tender.
05 - Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce mixture and stir everything together to combine well. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat all the ingredients. The cornstarch from the chicken will help thicken the sauce as it simmers.
06 - Serve the Jalapeño Chicken hot over cooked white rice. Garnish with a sprinkle of sesame seeds for added texture and visual appeal. The rice will soak up the delicious sauce, complementing the spicy and savory flavors of the dish.

# Notes:

01 - For an air fryer alternative, preheat to 400°F, coat chicken as directed, and cook for about 10 minutes, flipping halfway, until internal temperature reaches 165°F.
02 - Adjust the spice level by removing jalapeño seeds and membranes (for milder) or adding more jalapeños (for spicier).
03 - This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
04 - For a complete meal, serve with steamed vegetables like broccoli or snap peas alongside the rice.

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