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.
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.