Jalapeno Chicken

• annokset: 3 servings

Ainekset

1/4 Cup Soy Sauce

3 tbsp Rice Vinegar (or white vinegar)

1/8 Cup Water

1 tbsp Minced Garlic

1/4 Cup Brown Sugar

2 tbsp Honey

1/2-1 tsp Red Pepper Flakes

2 lbs Boneless, skinless chicken thighs, cut into bite-sized pieces (breasts are fine too, but don't overcook them)

Salt and Pepper

Onion powder

Garlic powder

Red jalapeño garlic powder

Ginger powder

Oregano

2 tbsp Oil (just use an oil with a high heat point, like vegetable or canola or avocado)

1/4 Cup Cornstarch

1 Yellow Onion, Diced

Sliced Jalapenos

Ohjeet

In a bowl, mix together the ingredients for the sauce and set it aside.

In a medium bowl, season the chicken with a small amount of seasoning, make sure it is well seasoned. Add in the cornstarch and mix well.

Heat the oil in a skillet over medium high heat. Cook the chicken, turning occasionally until it is completely done. Remove it and set it aside.

In the same pan, add the onions and jalapenos. Cook until slightly soft, about 5-7 minutes.

Stir in the chicken and the sauce and mix well. Cook over low heat until the sauce is thickened up and it is ready to serve!

Muistiinpanot

This can be made ahead and stored in an airtight container in the fridge for up to 4 days!

I have not tried freezing it, but I would vacuum seal it and freeze it for up to 3 months.