Description
Delicious sesame chicken thighs served over rice, perfect for any dinner occasion.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs (fat removed, cut into 1-inch pieces)
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar (packed)
- 1 teaspoon sesame oil (toasted sesame oil preferred)
- 2 teaspoons garlic (minced)
- 1/2 yellow onion (diced)
- 2 large fresh jalapeno peppers (sliced into thin rounds)
- to taste sesame seeds (for garnish)
- for serving cooked white rice (jasmine or medium-grain)
Instructions
- In large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
- In medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
- To large nonstick skillet over medium-high heat, add oil. When oil is shimmering, carefully add chicken to hot oil. May need to work in batches. Cook 2-3 minutes per side or until browned and cooked through to internal temperature of 165°F. Transfer chicken to plate and tent with aluminum foil to keep warm.
- To same skillet, add onions and jalapeno. Cook until softened, about 4-6 minutes.
- Add chicken and soy sauce mixture to pan and stir to combine. Continue to cook 2-3 minutes until sauce thickens and coats chicken.
- Serve garnished with sesame seeds over cooked white rice.
Notes
- For best results, use fresh ingredients and adjust seasoning to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg