Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3–4 fresh jalapenos, sliced into rounds (remove seeds for less heat)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon black pepper
- Fresh cilantro and sesame seeds for garnish
Instructions
- Start by cutting your chicken breasts into uniform 1-inch cubes to ensure they cook evenly. Season the chicken lightly with black pepper. Slice your jalapenos into thin rounds; if you prefer a milder dish, scrape out the white membranes and seeds first. Mince your garlic and grate the ginger so they are ready to go. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and lime juice to create the savory glaze.
- Heat a large skillet or wok over medium-high heat and add one tablespoon of oil. Once the oil is shimmering, add the chicken pieces in a single layer. Let them sear undisturbed for 2-3 minutes to get a nice golden-brown crust. Stir and continue cooking for another 3-4 minutes until the chicken is nearly cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and jalapenos, sautéing them for about 3 minutes until the onions soften and the jalapenos become fragrant. Add the garlic and ginger, stirring constantly for 30 seconds to avoid burning. Return the chicken to the pan and pour the sauce over everything. Toss well to coat and simmer for 2-3 minutes until the sauce thickens into a glossy glaze.
- Turn off the heat and give the dish one last toss. Transfer the Jalapeno Chicken to a serving platter or individual bowls. Garnish generously with fresh chopped cilantro and a sprinkle of sesame seeds for texture. Serve immediately while hot and steaming.
- Cook Time: 35 minutes