Description
A flavorful and easy-to-make Jalapeño Chicken recipe featuring tender chicken cubes coated in a crispy cornstarch layer, sautéed with spicy jalapeños, garlic, ginger, and a savory-sweet soy sauce-based glaze. Perfectly served over fluffy white rice for a delicious weeknight dinner.
Ingredients
Main Ingredients
- 1 cup uncooked white rice (or any grain of choice)
- 2 lbs chicken breasts (boneless, skinless) or chicken thighs, cubed into 1-inch pieces
- ½ cup corn starch (or arrowroot)
- ¼ tsp cracked black pepper
- ¼ tsp sea salt
- 1 tsp olive oil
- ¼ cup yellow onion, diced
- 3 garlic cloves, minced
- 2 jalapeños, sliced (green bell peppers can be substituted)
- ½ tbsp fresh ginger, minced
- ⅓ cup low sodium soy sauce (or tamari if gluten-free)
- ⅓ cup water
- ¼ cup brown sugar
- ½ tbsp corn starch + ¼ tsp water (mixed together as slurry)
Instructions
- Cook the rice: Start cooking the rice according to package instructions, which typically takes about 20 minutes. While the rice cooks, pat the chicken dry with paper towels and cut into 1-inch cubes.
- Prepare and cook the chicken: In a bowl, whisk together corn starch, sea salt, and cracked black pepper. Toss the cubed chicken in this mixture ensuring an even coating. Heat 1 tsp olive oil in a skillet over medium-high heat. Add the chicken and brown it on all sides for about 7-8 minutes. Once cooked, transfer chicken to a bowl and set aside.
- Sauté aromatics: Add ½ tsp olive oil to the same skillet if needed. Add diced onion, minced garlic, minced ginger, and sliced jalapeños to the skillet. Sauté these aromatics for about 3 minutes until fragrant and slightly softened.
- Make and add the sauce: In a medium bowl, whisk together soy sauce, water, brown sugar, and the prepared cornstarch slurry (½ tbsp cornstarch mixed with ¼ tsp water). Pour this sauce mixture into the skillet with the sautéed aromatics. Return the browned chicken to the skillet, stir to combine, and keep on medium-low heat.
- Simmer and finish: Bring the sauce and chicken to a gentle simmer. Cook for 4-6 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F, ensuring it’s fully cooked. Optionally garnish with sesame seeds. Serve the flavorful Jalapeño Chicken warm over cooked rice and enjoy!
Notes
- You can substitute green bell peppers for jalapeños if you prefer less spice.
- The cornstarch slurry is key to achieving a thick and glossy sauce. Mix cornstarch with water before adding to the sauce.
- Using low sodium soy sauce helps control the saltiness of the dish.
- Make sure the chicken is cooked through to an internal temperature of 165ºF for safety.
- Feel free to use chicken thighs for a juicier texture or chicken breasts for leaner meat.
