Jalapeño Chicken
Make takeout-style jalapeño chicken at home! Spicy jalapeños and a sweet sauce come together in 15 minutes.
Equipment
- large shallow bowl
- non-stick skillet
- Small bowl
Ingredients
For the chicken
- 1.5 pounds boneless skinless chicken breast, cut into 1 inch pieces
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 cup cornstarch
- 2 tablespoons avocado oil, divided
- 2 large jalapeños, sliced in rings
For the sauce
- 0.25 cup soy sauce
- 0.25 cup water
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
Garnish
- Chopped fresh cilantro
Instructions
Cooking Instructions
- In a large shallow bowl, mix salt, pepper and cornstarch. Add chicken to the bowl. Toss with a spoon to coat each bite.
- Heat a large non-stick skillet with 1 tablespoon of oil on medium high heat. Cook jalapeños until fragrant, about 2 minutes. Remove and set aside.
- Add the remaining tablespoon of oil in the same skillet and pan-fry chicken until crispy on each side and cooked through. It will take about 4-6 minutes.
- In a small bowl, stir together the sauce ingredients and pour into the skillet. Bring to a simmer on medium heat. Allow the sauce to thicken. Add more water if needed. Switch off the heat and stir in the jalapeños.
- Remove from the stove. Garnish with cilantro and serve with cooked rice.
Notes
You can substitute Tamari or coconut aminos for the soy sauce to keep this recipe gluten-free. Cornstarch can be substituted with arrowroot or tapioca starch. To make the dish less spicy, seed the jalapeños and/or just use one pepper instead of two.
Nutrition
Serving: 1servingCalories: 376kcalCarbohydrates: 23gProtein: 40gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 102mgSodium: 1197mgPotassium: 711mgFiber: 1gSugar: 6gVitamin A: 77IUVitamin C: 9mgCalcium: 26mgIron: 2mg
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