Sweet and Hot Chicken (Printable Version)
Juicy pieces of chicken tossed in a glossy glaze with honey and jalapeños. A great mix of sweetness and heat that's better than getting takeout!
# Ingredients:
→ Chicken
01 -
1/2 teaspoon ground black pepper
02 -
1 1/2 pounds bite-sized pieces of boneless, skinless chicken thighs
03 -
1 teaspoon chili powder
04 -
2 tablespoons mild-tasting oil
05 -
1/3 cup cornstarch for coating
06 -
1 teaspoon salt
→ Sauce
07 -
1/2 teaspoon sesame oil
08 -
3 tablespoons of honey
09 -
2 teaspoons paste made from fresh ginger
10 -
1 tablespoon of finely minced garlic
11 -
1 tablespoon rice vinegar
12 -
2 teaspoons cornstarch for thickening
13 -
1/4 cup soy sauce
14 -
1 tablespoon dark brown sugar
15 -
1/4 cup water
→ Vegetables
16 -
Thinly sliced yellow onion (1/2 onion)
17 -
2 jalapeños, deseeded and chopped into slices
→ Garnish
18 -
2 tablespoons of fresh cilantro, chopped
19 -
Sprinkling of toasted sesame seeds
20 -
Thinly chopped green onions
# Steps:
01 -
In a mixing bowl, coat your chicken pieces evenly with cornstarch, chili powder, salt, and black pepper.
02 -
Warm up oil in a large wok or skillet over medium-high. Cook chicken in small batches until outside is crispy golden and inside is done, roughly 6-8 minutes. Once cooked, set aside.
03 -
Using the same pan, toss in the sliced onion and jalapeños. Stir around for just 2-3 minutes so they slightly soften but stay colorful. Remove and set aside.
04 -
In a separate bowl, stir honey, soy sauce, rice vinegar, sesame oil, garlic, ginger paste, cornstarch, water, and brown sugar until smooth.
05 -
Pour that sauce into your skillet over medium heat. Stir it around as it cooks until it thickens up nicely.
06 -
Pop the veggies and chicken back into the skillet. Stir everything until it’s all coated and warmed through, about a minute or two.
07 -
Off the heat, toss in the cilantro. Sprinkle your sesame seeds and green onions on top before serving warm with rice or any side you like.
# Notes:
01 -
Want spicier? Use extra jalapeños!
02 -
Remove jalapeño seeds for less heat.
03 -
Tastes great with noodles or steamed rice.
04 -
Stores up to 3 days in a fridge-friendly container.