Jalapeno Chicken with Jasmine Rice
Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Rice
- 2 pounds chicken thighs, cubed
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- ½ large yellow onion, diced
- 2 jalapeno peppers, sliced
- Sesame seeds, for garnish
List of Services
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Step 1List Item 1
Prepare Della Jasmine Rice according to the package instructions. Dice the onion and jalapeños, and mince the garlic.
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Step 2List Item 2
In a large bowl, toss the chicken with cornstarch, salt, and pepper, ensuring it’s evenly coated. Set aside. In a separate bowl, mix water, soy sauce, brown sugar, sesame oil, and minced garlic until combined. Set this sauce mixture aside.
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Step 3
Heat oil in a large nonstick skillet over medium-high heat. Once the oil is hot, carefully add the chicken. Cook for 2-3 minutes per side until golden brown and fully cooked. Remove the chicken from the pan and set it on a plate. In the same skillet, add the diced onion and jalapeños. Sauté for 4-6 minutes, or until softened. Return the chicken to the skillet, pour in the soy sauce mixture, and stir everything together. Let it cook for another 2-3 minutes until the sauce thickens and everything is well coated.
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Step 4List Item 3
Serve the chicken over Della Jasmine Rice, topped with sesame seeds for garnish. Enjoy!
