Honey Jalapeño Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 1/2 pounds chicken thighs, boneless and skinless, chopped into bite-sized pieces
02 -
1/3 cup cornstarch
03 -
1 teaspoon chili powder
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons neutral oil
→ Sauce
07 -
3 tablespoons honey
08 -
1 tablespoon brown sugar
09 -
1/4 cup soy sauce
10 -
1/4 cup water
11 -
1 tablespoon rice vinegar
12 -
1 tablespoon minced garlic
13 -
2 teaspoons ginger paste
14 -
1/2 teaspoon sesame oil
15 -
2 teaspoons cornstarch
→ Vegetables
16 -
1/2 yellow onion, sliced
17 -
2 jalapeños, sliced and seeds removed
→ Garnish
18 -
2 tablespoons chopped fresh cilantro
19 -
Green onions, chopped
20 -
Toasted sesame seeds
# Instructions:
01 -
In a bowl, toss the chopped chicken thighs with cornstarch, chili powder, salt, and black pepper until evenly coated.
02 -
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in batches if necessary, and cook until golden brown and crispy on the outside and cooked through on the inside, about 6-8 minutes. Remove the chicken from the pan and set aside.
03 -
In the same pan, add the sliced onion and jalapeños. Sauté for 2-3 minutes until the vegetables are slightly softened but still vibrant. Remove the vegetables from the pan and set aside.
04 -
In a bowl, whisk together the honey, brown sugar, soy sauce, rice vinegar, sesame oil, water, garlic, ginger paste, and cornstarch until combined.
05 -
Return the skillet to medium heat and pour in the sauce. Cook for a few minutes, stirring continuously, until the sauce thickens.
06 -
Add the cooked chicken and vegetables back into the skillet, tossing to coat everything evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
07 -
Remove from heat and stir in the chopped cilantro. Garnish with green onions and sesame seeds. Serve hot with rice or your favorite side.
# Notes:
01 -
Adjust spice level by using more or fewer jalapeños
02 -
Keep or remove jalapeño seeds based on desired heat level
03 -
Pairs well with steamed rice or noodles
04 -
Stores well in refrigerator for up to 3 days