Spice up your weeknight dinners with this quick and flavorful Jalapeño Chicken Stir-Fry. Inspired by Asian cuisine, this dish combines tender chicken with a medley of onions, garlic, and jalapeños in a savory sauce. Ready in under 30 minutes, it's perfect for those busy nights when time is of the essence.
Ingredients
🍗 1.5 to 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
🌽 ½ cup cornstarch (for coating the chicken)
🧂 Salt, to taste
🌶️ Pepper, to taste
🧄 6-8 cloves of garlic, minced
🧅 1 onion, diced
🌶️ 4-6 jalapeños, sliced into rings
🥢 ½ cup soy sauce
🍗 ⅓ cup chicken broth
💧 ¼ cup water
🍯 2 tablespoons brown sugar
🍯 2 tablespoons honey
🛢️ Vegetable oil, for frying
Instructions
1- Prepare Chicken:
- Begin by cutting the chicken thighs into bite-sized pieces.
- Place the chicken pieces in a bowl, and coat them with cornstarch, salt, and pepper.
2- Prepare Aromatics:
- Mince the garlic, dice the onion, and slice the jalapeños.
3- Prepare Sauce:
- In a measuring cup, whisk together the soy sauce, chicken broth, water, brown sugar, and honey until well combined.
4- Fry Chicken:
- Heat a generous amount of vegetable oil in a large pan over medium-high heat.
- Fry the chicken in batches to avoid overcrowding, using tongs to turn pieces over until browned on all sides.
- Remove and set aside.
5- Sauté Aromatics:
- In the same pan, add a bit more oil if needed, and sauté the onion, garlic, and jalapeños until they are softened and aromatic.
6- Combine and Simmer:
- Add the browned chicken back into the pan with the sautéed aromatics.
- Pour the prepared sauce over the chicken mixture and stir to combine.
- Bring to a gentle simmer, cooking until the sauce thickens and coats the chicken evenly.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approx. 420
Proteins: 28g
Fats: 10g
Carbohydrates: 35g
Equipment: Large pan, measuring cup, tongs, mixing bowl
Cooking Tips
- Ensure the chicken is evenly coated with cornstarch for that perfect crisp.
- Fry the chicken in batches to achieve an even golden-brown color and prevent steaming.
- Stir thoroughly at the end to ensure each piece is well coated with the sauce.
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