2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
¼ cup cornstarch
¼ teaspoon garlic powder
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
Juice from 1 lemon
2 teaspoons garlic, minced
½ yellow onion, diced
2 large jalapeno peppers, sliced into thin rounds
sesame seeds for garnish
cooked white rice for serving
Combine chicken, cornstarch, garlic powder, salt, and pepper in a large mixing bowl. Toss to coat evenly on all sides. Set aside.
Combine water, soy sauce, brown sugar, lemon juice, and garlic in a medium mixing bowl. Mix well and set aside.
To a large nonstick skillet over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil, leaving some space in between so that the chicken cooks evenly. (Depending on the skillet size, you may have to work in batches.) Cook for 2-3 minutes per side or until browned and cooked to an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm.
To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).
Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.
Serve garnished with sesame seeds over cooked white rice.
*Recipe and Photos by Sheila Espinosa Martin