Jalapeno Chicken with Jasmine Rice

Easy Cooking, Great Results

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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

Step 1

  • Prepare Della Jasmine Rice according to the package instructions. Dice the onion and jalapeños, and mince the garlic.

Step 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.

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.

Step 4

  • Serve the chicken over Della Jasmine Rice, topped with sesame seeds for garnish. Enjoy!