Jalapeño Chicken

A wooden spoon stirring a pan of cooked chicken pieces mixed with jalapeno peppers and covered in a thick sauce.

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Make takeout-style jalapeño chicken at home! Pan-fried crispy chicken, spicy jalapeños and a sweet, sticky sauce come together in 15 minutes. Serve over rice for a quick and tasty meal.

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Chinese

Keyword: jalapeno chicken

Servings: servings

Author: Gina Matsoukas

Ingredients

For the chicken

1 ½ pounds boneless skinless chicken breast, cut into 1 inch pieces
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup cornstarch
2 tablespoons avocado oil divided
2 large jalapeños sliced in rings

For the sauce

¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon minced garlic

Garnish

Chopped fresh cilantro

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.

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