Jalapeno Chicken Soy Skillet (Printable View)
Juicy chicken, jalapenos, and tangy soy create a spicy skillet meal with sweet notes and savory depth.
# Ingredient List:
→ Main
01 -
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
02 -
1/4 cup cornstarch
03 -
1/4 teaspoon kosher salt
04 -
1/4 teaspoon ground black pepper
→ Sauce
05 -
1/3 cup soy sauce
06 -
1/3 cup water
07 -
1/3 cup packed light brown sugar
08 -
1 teaspoon sesame oil
09 -
2 teaspoons garlic, minced
→ Vegetables & Garnish
10 -
1/2 yellow onion, diced
11 -
2 large jalapeno peppers, sliced into thin rounds
12 -
Sesame seeds, for garnish
13 -
Cooked white rice, for serving
→ Cooking Oil
14 -
2 tablespoons extra virgin olive oil
# Preparation Steps:
01 -
In a large mixing bowl, toss the chicken thigh pieces with cornstarch, kosher salt, and ground black pepper until evenly coated.
02 -
In a separate bowl, combine soy sauce, water, packed light brown sugar, sesame oil, and minced garlic. Stir until the sugar dissolves completely.
03 -
Heat extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the coated chicken in a single layer (work in batches if necessary) and cook for 2–3 minutes per side until browned and internal temperature reaches 165°F. Transfer cooked chicken to a plate and tent to keep warm.
04 -
In the same skillet, add diced onion and sliced jalapenos. Cook for 4–6 minutes, stirring often, until vegetables are softened.
05 -
Return the chicken to the skillet. Pour in the prepared sauce mixture and stir thoroughly to coat all ingredients. Continue cooking for 2–3 minutes until the sauce thickens and coats the chicken evenly.
06 -
Serve the jalapeno chicken hot over cooked white rice and sprinkle with sesame seeds.
# Supplementary Details:
01 -
For milder heat, remove jalapeno seeds before slicing. Ensure chicken pieces are uniform to promote even cooking.