Description
A flavorful and spicy dish featuring tender chicken thighs marinated and cooked with jalapeños, garlic, and a sweet soy sauce glaze.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2–3 jalapeño peppers, sliced (adjust based on spice preference)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well and let marinate for 15-20 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic, ginger, and sliced jalapeños. Sauté for 2-3 minutes until fragrant.
- In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, and water. Pour this mixture into the skillet and bring to a simmer.
- Return the cooked chicken to the skillet and stir to coat it in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Notes
- For a milder version, remove the seeds from the jalapeños before slicing.
- Serve over steamed rice or quinoa for a complete meal.
- You can also add vegetables like bell peppers or broccoli for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg