Jalapeño Chicken
Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you'll be craving on repeat!
Servings: 4 people
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, about 2 breasts
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- ½ cup diced yellow onion ¼ medium onion
- 2 jalapeños sliced into thin rounds
- 2 teaspoons minced garlic, 2 cloves
Sauce
- ½ cup chicken broth
- ½ cup soy sauce
- ¼ cup Shaoxing wine, or sherry wine
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 jalapeno, de-seeded and minced
- 2 teaspoons cornstarch
- cooked rice for serving
Instructions
- Mix the sauce ingredients in a small bowl and set aside. In a separate large bowl, whisk together ½ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper.
- Dice 1 ½ pounds boneless skinless chicken breasts, into 1-inch cubes. Toss the cubed chicken into the cornstarch and flour mixture until coated. Heat the ¼ cup vegetable oil in a large skillet or wok over medium-high heat.
- Carefully place the breaded chicken in the skillet. Cook the chicken, stirring continuously, until seared evenly, about 5 minutes.
- Add ½ cup diced yellow onion and 2 jalapeños sliced into thin rounds, and continue to saute everything together until tender and the chicken is browned. Add in 2 teaspoons minced garlic, and saute for another minute.
- Whisk ½ cup chicken broth, ½ cup soy sauce, ¼ cup Shaoxing wine, ¼ cup brown sugar, 1 teaspoon ground ginger, 1 jalapeno, and 2 teaspoons cornstarch. Pour the sauce mixture over the chicken and vegetables, reduce the heat to medium-low, and cook until the sauce thickens and coats everything evenly.
- Remove the chicken from heat and make cooked rice for serving.
Video
Notes
This is a spicy recipe, to reduce some of the heat you can remove the seeds from the jalapeños before using them.
Nutrition
Calories: 515kcal | Carbohydrates: 41g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 2515mg | Potassium: 798mg | Fiber: 1g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg
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