Sticky Jalapeno Chicken
Jalapeno chicken is sticky, sweet and salty with a great kick of heat! You can throw together this better-than-takeout meal in 30 minutes and the pan sauce only uses four ingredients. Serve this over rice for a cheap and easy meal that’s so flavorful it’s worthy of a spot on your regular meal rotation.
Servings: 4 servings
Ingredients
- 2 lbs chicken boneless skinless breasts or thighs diced into 1" pieces
- 3 large jalapeños, sliced deseeded for less heat
- 5 tablespoons cornstarch, divided
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup soy sauce
- 1/2 cup chicken stock
- 1/2 cup brown sugar
- 5 cloves garlic, minced
- optional: rice and green veggies for pairing
- 3 tablespoons olive oil
Instructions
- In a medium bowl, add the soy sauce, chicken stock, garlic and brown sugar into a bowl. Microwave for 45 seconds or until the brown sugar mostly dissolves.
- Add the diced chicken into a shallow dish in an even layer and sprinkle over 4 tablespoons of corn starch and salt and pepper. Toss well to coat and try to separate the chicken so they don't get goopy and stick together.
- Drizzle olive oil into a large skillet over medium heat, then add in the chicken and cook about 3-4 minutes per side or until it's cooked through and golden brown on each side. Remove the chicken and set aside.
- Mix 1 tablespoon cornstarch with 1 tablespoon of water in a small bowl, mix to make a slurry.
- Wipe away excess pan grease. Pour in the sauce and jalapeno slices then bring to a low boil. Add in the cornstarch slurry and whisk to combine.
- Toss the chicken back into the skillet and coat in the sauce, allowing it to heat through about 5 minutes as the sauce simmers and thickens. Serve over white rice with extra sauce. Pair with a green veggie like broccoli or zucchini for a complete meal.