Description

This spicy and flavorful Jalapeño Chicken recipe is a quick and easy weeknight meal that combines tender chicken pieces coated in a light cornstarch batter, sautéed with aromatic garlic, ginger, onions, and fresh jalapeños, then simmered in a sweet and savory soy-based sauce. Served over fluffy white rice, this dish offers a perfect balance of heat, sweetness, and umami, making it a delicious and satisfying option for a hassle-free dinner.

Ingredients

Main Ingredients

1 cup uncooked white rice (or any grain of choice)
2 lbs chicken breasts (boneless, skinless) or chicken thighs, cut into 1-inch cubes
½ cup corn starch (or arrowroot)
¼ tsp cracked black pepper
¼ tsp sea salt
1 tsp olive oil (+ ½ tsp additional if needed)
¼ cup yellow onion, diced
3 garlic cloves, minced
2 jalapeños, sliced (green bell peppers can be substituted)
½ tbsp fresh ginger, minced

Sauce Ingredients

⅓ cup low sodium soy sauce (or tamari for gluten free)
⅓ cup water
¼ cup brown sugar
½ tbsp cornstarch mixed with ¼ tsp water to make a slurry

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Instructions

Cook the Rice: Begin by cooking the rice according to package instructions. Typically, this takes about 20 minutes. While the rice cooks, prepare the chicken.
Prep and Cook Chicken: Pat the chicken dry with paper towels and cut into 1-inch cubes. In a bowl, whisk together corn starch, black pepper, and sea salt. Toss the chicken pieces in the cornstarch mixture to coat evenly. Heat olive oil in a skillet over medium-high heat. Add the coated chicken and brown all sides for about 7-8 minutes until cooked through. Remove chicken from skillet and set aside.
Sauté Aromatics: In the same skillet, add an additional ½ tsp of oil if needed. Add diced onions, minced garlic, minced ginger, and sliced jalapeños. Sauté for about 3 minutes until fragrant and onions start to soften.
Prepare the Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, and cornstarch slurry (cornstarch mixed with water). Pour this sauce mixture into the skillet with the sautéed aromatics.
Simmer Chicken in Sauce: Return the browned chicken to the skillet. Stir well to combine. Reduce heat to medium-low and let the sauce simmer for 4-6 minutes, allowing it to thicken and the chicken to fully cook (internal temperature should reach 165ºF). Optionally, garnish with sesame seeds and serve warm over cooked rice.

Notes

The cornstarch slurry is essential for thickening the sauce; mix cornstarch with water thoroughly before adding.
If you prefer less heat, substitute jalapeños with green bell peppers.
Use tamari sauce as a gluten-free alternative for soy sauce.
Ensure chicken is cooked through by checking that it reaches 165ºF internally.
This dish pairs well with steamed vegetables on the side for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American with Asian influences