Jalapeno Chicken Bite-Sized Skillet (Version imprimable)
Pan-fried chicken, jalapenos, and onions in sweet-savory sauce for an easy, bold main course.
# Composition:
→ Main Components
01 -
900 g boneless skinless chicken thighs, trimmed of fat, cut into 2.5 cm pieces
02 -
32 g cornstarch
03 -
0.25 teaspoon kosher salt
04 -
0.25 teaspoon ground black pepper
→ For Cooking
05 -
2 tablespoons extra virgin olive oil
→ Sauce and Aromatics
06 -
85 g soy sauce
07 -
83 g water
08 -
67 g light brown sugar, packed
09 -
1 teaspoon sesame oil
10 -
2 teaspoons garlic, minced
11 -
0.5 yellow onion, diced
12 -
2 large jalapeno peppers, thinly sliced into rounds
→ Garnishes and Serving
13 -
sesame seeds, for garnish
14 -
cooked white rice, for serving
# Étapes de réalisation:
01 -
In a large mixing bowl, toss chicken pieces thoroughly with cornstarch, salt, and black pepper until uniformly coated. Set aside.
02 -
In a medium bowl, mix together water, soy sauce, light brown sugar, sesame oil, and minced garlic until the sugar dissolves. Reserve.
03 -
Heat olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add chicken in batches if needed. Sear 2–3 minutes per side until golden and cooked through (internal temperature 74°C). Remove chicken and keep covered.
04 -
In the same skillet, add onions and jalapeno peppers. Cook for 4–6 minutes, stirring occasionally, until softened and fragrant.
05 -
Return the cooked chicken and reserved sauce to the pan. Mix well and simmer for 2–3 minutes, ensuring the chicken is heated through and the sauce is slightly thickened.
06 -
Serve the chicken hot, garnished with sesame seeds over steamed white rice.
# Détails supplémentaires:
01 -
To ensure crispier chicken, do not overcrowd the pan; cook in batches as needed.
02 -
For a milder dish, remove the seeds and membranes from the jalapeno peppers before slicing.