Spicy Jalapeño Chicken (Print Version)
# Ingredients:
→ For the Rice
01 -
1 cup white rice, uncooked (or substitute with your favorite grain)
→ For the Chicken
02 -
2 pounds boneless, skinless chicken breasts or thighs
03 -
½ cup cornstarch (arrowroot powder works too)
04 -
¼ teaspoon freshly cracked black pepper
05 -
¼ teaspoon sea salt
06 -
1 teaspoon olive oil
→ Aromatics and Vegetables
07 -
¼ cup yellow onion, finely diced
08 -
3 cloves garlic, minced
09 -
2 jalapeño peppers, thinly sliced (or use green bell peppers for a milder version)
→ For the Sauce
10 -
½ tablespoon fresh ginger, finely minced
11 -
⅓ cup low-sodium soy sauce (use tamari for gluten-free option)
12 -
⅓ cup water
13 -
¼ cup brown sugar
14 -
½ tablespoon cornstarch mixed with ¼ teaspoon water to create a slurry
# Instructions:
01 -
Begin cooking your rice following the directions on the package. Most white rice takes around 20 minutes to become tender and fluffy.
02 -
Pat the chicken completely dry using paper towels, then slice it into evenly-sized 1-inch cubes. In a mixing bowl, combine the cornstarch, salt, and pepper, whisking until well blended. Warm the olive oil in your skillet over medium-high heat. Toss the chicken pieces into the cornstarch mixture, making sure every piece gets an even coating.
03 -
Transfer the coated chicken to your hot skillet and let it cook until golden brown on all sides, which should take about 7 to 8 minutes. Once browned, move the chicken to a clean bowl and set it off to the side.
04 -
Using the same skillet, add another ½ teaspoon of oil if it looks dry. Toss in your diced onion, minced garlic, fresh ginger, and sliced jalapeños. Let everything sizzle and soften for about 3 minutes, stirring occasionally.
05 -
In a separate bowl, whisk together the water, soy sauce, brown sugar, and your cornstarch slurry (remember, that's the cornstarch mixed with water). Make sure everything is well combined.
06 -
Pour your prepared sauce into the skillet with the sautéed aromatics. Return the browned chicken to the pan, nestling it in with the onions, ginger, and garlic. Turn the heat down to medium-low and let the sauce come to a gentle simmer.
07 -
Let the chicken simmer in the sauce for 4 to 6 minutes, stirring occasionally, until the sauce thickens beautifully and the chicken reaches an internal temperature of 165°F. Sprinkle with sesame seeds if you like, then serve it hot over your rice and dig in!
# Notes:
01 -
Go for low-sodium soy sauce to keep the saltiness balanced and let the other flavors shine through.
02 -
If your dish turns out too fiery, simply stir in a bit more brown sugar to mellow the heat. You can also swap jalapeños for mild green bell peppers if cooking for sensitive palates.
03 -
Keep in mind that this dish gets spicier as it sits, so if you're meal prepping, the leftovers will pack more heat than the fresh batch.
04 -
Leftovers stay fresh in an airtight container in the fridge for up to 4 days, or you can freeze portions for up to 3 months.