Jalapeño Chicken
Serves 1
Directions
- 1Season bite-sized chicken thighs with black pepper, garlic salt, and a good sprinkle of cornstarch.
- 2Toss the chicken until it is evenly coated.
- 3Heat a wok with avocado oil.
- 4Brown the chicken in batches on both sides until cooked through.
- 5Pull out the cooked chicken and let it drain, then set it aside.
- 6In a separate bowl, combine brown sugar, soy sauce, water, and minced garlic for the sauce.
- 7Whisk the sauce ingredients together until well combined.
- 8Chop up one large yellow onion and four jalapeños.
- 9Add the chopped onions and jalapeños to the same wok.
- 10Cook the onions and jalapeños until the onions are translucent.
- 11Return the cooked chicken to the wok along with the sauce.
- 12Stir everything together and let the flavors marry.
- 13Allow the sauce to simmer until it thickens up and coats the chicken.
- 14Serve the jalapeño chicken over white rice.
Ingredients
- 4 lbs boneless, skinless chicken thighs
- 1 tbsp black pepper
- 0.5 tbsp garlic salt
- 3 tbsp cornstarch
- 2 tbsp avocado oil
- 1 large yellow onion
- 4 fresh jalapeños
- 0.5 cup brown sugar
- 0.5 cup soy sauce
- 0.5 cup water
- 3 tbsp minced garlic
- white rice
Equipment
large bowlwoktongswhiskknifecutting boardstrainer
Tips
- You may need to cook the chicken in batches to avoid overcrowding the pot.
- Adjust the number of jalapeños to your taste; one pepper per pound of chicken was not overly spicy.
- Serve hot over white rice.