Jalapeno Chicken

Steam curls up from the valve and your stomach starts talking back. You catch that spicy little scent and your mouth starts watering without even realizing it. Theres something 'bout that pressure cooker doing its thing quietly in the corner of your kitchen.

The chicken is all tender now its just begging for you to dive in. You recall the sizzle from the skillet when that cornstarch crust got just right. It gives the chicken this nice crispy edge that stays even after it soaks up all that jalapef1o soy sauce goodness.

You spot the fresh cilantro sprinkled over the top like the final touch. This aint no ordinary chicken dish; its got a kick that warms you up and a broth depth that wraps around your taste buds like a cozy blanket. The quick release lets you jump right in without waiting around forever.

Why Your Cooker Beats Every Other Pot

• It locks in heat and pressure so your chicken gets cooked super fast and stays juicy.
• The sealed environment keeps flavor trapped inside making each bite full of punch.
• You can go from saute9 to pressure cooking in the same pot, saving you dishes and time.
• Natural release helps that tender pull on chicken by letting it rest in its own juices.
• Quick release means no waiting around when youre hungry and ready to eat.

Your Simple Ingredient Checklist

• 1  pounds boneless skinless chicken breast cut in 1 inch pieces. Got to get that tender pull.
•  teaspoon sea salt to season just right.
•  teaspoon ground black pepper to give a lil squeeze of spice.
•  cup cornstarch to coat and crisp up the chicken when you saute9.
• 2 tablespoons avocado oil divided for cooking and saute9ing.
• 2 large jalapef1os sliced in rings for that heat kick you crave.
•  cup soy sauce for that salty, umami rich base.
•  cup water to balance the sauce and give that broth depth.
• 2 tablespoons brown sugar for a touch of sweet to play off the spice.
• 1 tablespoon minced garlic fresh and fragrant to lift all flavors.
• Chopped fresh cilantro for garnish that fresh finish.

Your Complete Cooking Timeline

First, you season the chicken pieces with sea salt and black pepper. This gets the base flavor going and you gotta make sure every piece is ready for that cornstarch.

Next, put the cornstarch in a shallow bowl and dredge the chicken until it looks evenly coated. This is gonna help it get that crispy golden outside.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Then add half the chicken and cook each side about 3 to 4 minutes until golden and cooked through. Take it off and set aside.

Repeat with the rest of the chicken, adding more oil if your pan looks dry. Keep that crisp going strong!

In the same skillet, add the last tablespoon of avocado oil and toss in the sliced jalapef1os. Saute9 them 2 to 3 minutes till they soften just a little but still got bite.

Quickly stir in the minced garlic and cook it 30 seconds till you smell that good fragrance coming off.

Meanwhile, whisk soy sauce with water and brown sugar in a bowl. Pour this soon-to-be delicious sauce into the skillet with your jalapef1os and get it simmering nice and slow.

Back goes your cooked chicken into the skillet, toss it well so every piece is drenched in sauce. Let it cook 2 to 3 more minutes till sauce thickens and chicken soaks it all up. Serve hot with your favorite side.

Time Savers That Actually Work

Skip the bowl step and toss chicken directly right into cornstarch with a zipper bag. Shake that bag and your chicken gets coated quick with less mess!

Pre-slice jalapef1os and store them in fridge so you can grab and add without thinking when dinner time is rushing in.

Use the same skillet from saute9ing chicken to cook jalapef1os and sauce so you dont gotta wash another pan. Less cleanup is always a win in your kitchen.

The Flavor Experience Waiting for You

First off, the tender pull on chicken hits ya easy. Its perfectly cooked, juicy, and the cornstarch crust keeps that crisp just right.

The jalapef1os bring a steady heat that sneaks up slow. Not too wild but just enough to make you lean for another bite.

Then the soy sauce and brown sugar blend to give a sweet-salty combo that kinda wraps your tongue in pure comfort.

Finally, fresh cilantro on top sprays little herbal pops that lift the whole dish like a fresh breeze on a hot day.

Making It Last All Week Long

To save but keep that fresh flavor, you gotta cool the chicken fast after cooking. Spread it out so heat gets off quick and keep it in an airtight container.

Store in the fridge and aim to eat within 3 to 4 days before the jalapef1o scent starts fading and chicken loses its best texture.

If you wanna freeze, portion it in small containers with tight lids so you only defrost what you need. When reheating, use your skillet to warm it gently and keep the juicy tender pull alive.

The FAQ Section You Actually Need

• Can I use chicken thighs instead? Yeah you can, they got more fat so they stay juicy but might cook a bit quicker so watch the time.
• How do I make it less spicy? Just take out some or all of the jalapef1o seeds since thats where heat hides most.
• Whats the best way to do quick release safely? Use a long utensil and keep your face and hands away from the steam while you press the valve carefully to let out pressure fast.
• Can I add veggies? Totally! Throw in bell peppers or snap peas during the last 2 minutes of cooking for crunch.
• Why is a slow release sometimes better? Slow release lets flavors settle and chicken pull stay tender especially if you got thicker cuts or bone-in pieces.
• Is brown sugar essential? Its best for that sweet balance but you can swap honey if you wanna shake things up.

For more hearty and comforting meals, you might enjoy our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe that’s quick to prepare and loved by families.

Want to try something a little different but just as flavorful? Check out our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. They make a great appetizer or snack with cheesy, herby goodness baked right inside.

Also, our Easy Marinated Cheese Appetizer with Salami & Green Olives is perfect for those who love finger foods packed full of flavor and easy to prepare.

Jalapeño Chicken

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.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 376 kcal

Equipment

• 1 Skillet Large non-stick

Ingredients

  

Main ingredients

• 1 ½ pounds boneless skinless chicken breast cut in 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
• ¼ cup soy sauce
• ¼ cup water
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• chopped fresh cilantro for garnish

Instructions

 

Instructions

• Season chicken pieces with sea salt and black pepper.
• Dredge chicken in cornstarch in a shallow bowl until evenly coated.
• Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Cook half the chicken 3–4 minutes per side until golden and cooked through. Set aside.
• Repeat with remaining chicken, adding more oil if needed.
• In same skillet, add 1 tablespoon avocado oil and jalapeños. Sauté 2–3 minutes until slightly softened.
• Add minced garlic, sauté 30 seconds until fragrant.
• Whisk soy sauce, water, and brown sugar in a bowl. Pour into skillet and simmer over medium heat.
• Add cooked chicken back to skillet. Toss to coat in sauce.
• Simmer 2–3 minutes until sauce thickens and chicken absorbs flavor.
• Remove from heat, stir in sautéed jalapeños.
• Garnish with chopped fresh cilantro.
• Serve hot with rice or desired side.

Notes

Use Tamari or coconut aminos to make this gluten-free. Substitute arrowroot or tapioca starch in place of cornstarch. For less heat, remove jalapeño seeds or use only one pepper.