Description
A one-pan meal featuring tender chicken thighs in a savory, spicy sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 pounds chicken thighs (boneless, skinless, cut into 1-inch pieces)
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil (for frying)
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar (packed)
- 1 teaspoon sesame oil
- 2 teaspoons garlic (minced)
- 1/2 yellow onion (diced)
- 2 large jalapeno peppers (sliced into thin rounds)
- Sesame seeds (for garnish)
- Cooked white rice (for serving)
Instructions
- Prepare the chicken thighs by cutting them into 1-inch pieces and tossing with cornstarch, salt, and pepper.
- Make the marinade by whisking together soy sauce, water, brown sugar, sesame oil, and minced garlic.
- Heat the skillet with olive oil over medium-high heat until shimmering.
- Cook the chicken pieces in a single layer for 2-3 minutes on each side until golden brown and fully cooked.
- Add onions and jalapenos, sauté for 4-6 minutes until softened.
- Combine chicken with the marinade and cook for an additional 2-3 minutes until sauce is well combined and thickened.
- Serve the jalapeno chicken over cooked white rice and garnish with sesame seeds.
Notes
Adjust heat levels by removing jalapeno seeds for a milder dish; store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: jalapeno chicken, quick dinner, one pan meal, spicy chicken, weeknight recipe