SWEET AND SPICY JALAPEÑO CHICKEN

My Sweet & Spicy Jalapeño Chicken has tender pieces of pan-fried chicken and jalapeño peppers in a sweet and slightly spicy sauce with just a hint of lime.  The optional red bell peppers add a pretty pop of colour but the star of the dish is definitely the jalapeños. Depending on your spice tolerance, you can adjust the heat level by using or discarding the jalapeño seeds. Served on a bed of jasmine rice and garnished with toasted sesame seeds, cilantro and an extra squeeze of lime, this dish is an explosion of flavours sure to please even the fussiest of eaters.

It also only takes 30 minutes to make!

INGREDIENTS

• 2 lbs boneless skinless chicken breast’s or thighs, fat removed, cut into 1-inch pieces

• ¼ cup cornstarch

• 1/4 tsp salt (skip if you are using pre-seasoned chicken)

• 1/4 tsp black pepper

• 2 tbsp tallow or olive oil

• 1/4 cup soy sauce

• 3 tbsp lime juice

• 1/3 cup water

• 1/3 cup brown sugar, packed

• 1 tsp sesame oil

• 3 cloves garlic, minced

• 1 small onion, diced

• 2 large jalapeño peppers, seeded and sliced into thin rounds

• 1/2 red bell pepper, diced (optional)

Garnish:

• Half of a small lime

• Chopped fresh cilantro 

• Sesame seeds, for garnish

DIRECTIONS

1. In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
   

2. In a separate mixing bowl, blend the water, soy sauce, lime juice, brown sugar, sesame oil, and garlic and set aside.
   

3. Heat tallow or oil in a large skillet over medium-high heat.  When the oil is shimmering,  add half of the coated chicken chicken pieces to the hot oil, and fry for 2-3 minutes on each side, or until cooked to an internal temperature of 165°F. Transfer the chicken pieces to a plate, and cook the rest of the chicken.  Remove chicken to the plate and set aside.
   

4. Add onions to the hot pan and cook stirring, for 3 minutes. Add jalapenos and red peppers. Cook for another 3-4 minutes.
   

5. Add the chicken and the soy sauce mixture to the pan and stir. Cook for 2-3 more minutes until sauce is slightly thickened.
   

6. Spoon into a serving bowl and garnish with an extra squeeze of lime, sesame seeds and chopped cilantro.  Serve with cooked jasmine rice.