Spicy Jalapeno Chicken

chicken thighs and jalapeno peppers in a silver pan

his ultra-fiery chicken is pan-seared until golden and then braised in a savory teriyaki-style sauce (the sauce is extra spicy thanks to hot honey and chile peppers). In under 30 minutes (and in one pan), you can have fork-tender, juicy chicken in a sublimely spicy, sticky glaze.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword jalapenos, spicy chicken

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 286kcal

Author Robin Miller

Ingredients

1/3 cup chicken broth or water
1/4 cup soy sauce or tamari, or liquid aminos
2 tablespoons hot honey or regular honey
1 tablespoon rice vinegar regular or seasoned
1 jalapeño seeded and minced, plus one more for garnish if desired
2 cloves garlic minced
2 teaspoons minced fresh ginger
1 tablespoon cornstarch
6 to 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Chopped green onions for serving

Instructions

In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, jalapeño, garlic, ginger, and cornstarch. Set aside.
Season both sides of the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until browned on both sides. Transfer the chicken to a plate (it will finish cooking in the sauce).
Whisk the soy sauce mixture again to make sure the cornstarch isn't stuck to the bottom of the bowl, then add the mixture to the pan. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chicken is cooked through (165 degrees; chicken breasts will cook more quickly).
If desired, garnish with more sliced jalapeño before serving.

Nutrition