Description
Quick and bold jalapeño chicken cooked in a skillet with aromatic onions and a sticky glaze.
Ingredients
Scale
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 2 jalapeño peppers, diced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp sesame seeds
- 2 cups rice, cooked and fluffed
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Heat oil in a pan and add diced onions and jalapeño peppers; sauté until softened.
- Add the chicken pieces and cook until browned, with juices running clear.
- Mix soy sauce, honey, and minced garlic in a bowl.
- Pour the sauce over the chicken and cook until the sauce thickens and coats the chicken.
- Garnish with sesame seeds and serve over cooked rice.
Notes
Serve with steamed broccoli or snap peas, and top with lime for a fresh finish. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg