5 from 2 votes
Jalapeño Chicken
Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you'll be craving on repeat!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
people
Calories:
515 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian, Asian-American Fusion
Ingredients
Chicken
- 1 ½ pounds chicken breast about 2 breasts, boneless, skinless
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- ½ cup yellow onion ¼ medium onion, diced
- 2 jalapeño sliced into thin rounds
- 2 teaspoons garlic 2 cloves, minced
Sauce
- ½ cup chicken broth
- ½ cup soy sauce
- ¼ cup Shaoxing wine or sherry wine
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 jalapeno pepper de-seeded and minced
- 2 teaspoons cornstarch
- rice cooked, for serving
Instructions
- Mix the sauce ingredients in a small bowl and set aside. In a separate large bowl, whisk together ½ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper.
- Dice 1 ½ pounds boneless skinless chicken breasts, into 1-inch cubes. Toss the cubed chicken into the cornstarch and flour mixture until coated. Heat the ¼ cup vegetable oil in a large skillet or wok over medium-high heat.
- Carefully place the breaded chicken in the skillet. Cook the chicken, stirring continuously, until seared evenly, about 5 minutes.
- Add ½ cup diced yellow onion and 2 jalapeños sliced into thin rounds, and continue to saute everything together until tender and the chicken is browned. Add in 2 teaspoons minced garlic, and saute for another minute.
- Whisk ½ cup chicken broth, ½ cup soy sauce, ¼ cup Shaoxing wine, ¼ cup brown sugar, 1 teaspoon ground ginger, 1 jalapeno, and 2 teaspoons cornstarch. Pour the sauce mixture over the chicken and vegetables, reduce the heat to medium-low, and cook until the sauce thickens and coats everything evenly.
- Remove the chicken from heat and make cooked rice for serving.
Cup of Yum
Notes
- This is a spicy recipe, to reduce some of the heat you can remove the seeds from the jalapeños before using them.
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
41g
(14%)
Protein
41g
(82%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
109mg
(36%)
Sodium
2515mg
(105%)
Potassium
798mg
(17%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
167IU
(3%)
Vitamin C
16mg
(18%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 2515mg | 105% |
| Potassium | 798mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.