Jalapeño Chicken

5-6 boneless skinless chicken thighs cut into bite size pieces

Spices:
1tsp Himalayan pink salt
1tsp garlic powder
1tsp garlic pepper
1tsp paprika
3tbs cornstarch

Veggies:
3 Jalapeños
8 garlic cloves
5 green onions

2tsp sesame seed oil

Sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
4-6 tbs dark brown sugar
1tsp cornstarch

After you’ve cut your chicken into bite size pieces, mix all the spices with the chicken until it’s nice and coated. Once coated, add your cornstarch and mix up again. Cover and set aside for 20-30 mins.

Dice your garlic up.
Slice your jalapeños into rings
Cut your green onions into 1/4 inch pieces

Mix all your sauce ingredients together in a bowl and set aside.

For your rice, I do 1-1/2 cup water to 1 cup of rice. Measure out your rice and rinse it off. Put the rice and water in the pot together and cook on high heat until it’s starts boiling real good. Once it’s boiling, mix it up, put the lid on, reduce heat to LOW, set your timer for 20 mins. Remove from heat when timer is up.

Now to cook the chicken, I used a few tbs of oil to fry it up. Once the pan is nice and hot, add your oil to the pan. Once the oil heats up, start adding your chicken and cook till it’s golden brown. Flip it a couple of times. Don’t let it burn. You might have to cook a few batches at a time.

After your chicken is complete, clean the oil from the pan. In the same pan, you’ll heat it up again on medium high heat. Once it’s hot, add your sesame seed oil. When the oil is hot, add your garlic. Only cooking until fragrant. About 30 seconds. Don’t let it burn. Once garlic is fragrant, add your jalapeños and green onions. Cook them down until they’re soft. Once soft, add your chicken back to the pan. Mix it up. Then pour your sauce over the chicken. Keep mixing it until the sauce thickens and that’s it. Bon appetite!

If you like extra sauce for it rice, you can double the sauce recipe.