Honey Jalapeño Chicken

A sweet-heat skillet chicken that stays tender from light velveting and finishes in a glossy honey soy glaze. Best served over rice.

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Special Equipment: Cast Iron Skillet

Ingredients

• 1 to 1½ lbs chicken cut bite size

• 1 egg white

• ⅓ cup cornstarch

• 1 tsp salt

• ½ tsp black pepper or ¼ tsp white pepper

• 2 Tbsp vegetable oil

• ½ onion sliced

• 2 jalapeños sliced

• 3 Tbsp honey

• 1 Tbsp light brown sugar

• ¼ cup soy sauce

• ¼ cup water

• 1 Tbsp rice vinegar

• 1 Tbsp minced garlic

• 2 tsp ginger paste

• ½ tsp sesame oil

• 2 tsp cornstarch

• Chopped cilantro

• Chopped green onion

• Sesame seeds

Directions

1. Whisk egg white, cornstarch, salt, and pepper. Add chicken and coat until sticky.

2. Heat oil and cook chicken until golden and cooked through, then remove.

3. Cook onion and jalapeño until slightly softened, then remove.

4. Whisk honey, brown sugar, soy sauce, water, rice vinegar, garlic, ginger, sesame oil, and cornstarch. Pour into pan and stir until thick and glossy.

5. Add chicken, onions, and jalapeños back in, toss to coat, heat through, garnish, and serve over rice.

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Make it Vegan!

If you prefer a plant-based option, this recipe is easily converted to Vegan Honey Jalapeño “Chicken”! Simply replace the chicken with 14-16 oz of pressed, cubed extra-firm tofu or 8-10 oz of your favorite vegan chicken pieces. Omit the egg white from the coating and use agave syrup or a vegan honey substitute in the sauce. The cooking method for the protein is the same: coat in cornstarch mixture and pan-fry until golden and crisp before tossing in the thickened sauce.