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–+ servings

Honey Jalapeño Chicken

Sweet, spicy, and slightly crispy – this honey jalapeño chicken is the perfect combo of bold and delicious! Juicy chicken is coated in a sticky glaze that perfectly balances the heat of jalapeños with the sweetness of honey. Trust me, it’s better than any takeaway!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Yields4 to 5
Print Recipe Pin Recipe
Servings4 to 5

Ingredients

CHICKEN

  • 1 1/2 pounds chicken thighs, boneless and skinless, chopped into bite-sized pieces
  • 1/3 cup cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil

SAUCE

  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons ginger paste
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch

VEGETABLES

  • 1/2 yellow onion, sliced
  • 2 jalapeños, sliced and seeds removed

GARNISH

  • 2 tablespoons chopped fresh cilantro
  • green onions, chopped
  • toasted sesame seeds

Instructions 

  1. Prepare the Chicken: In a bowl, toss the chopped chicken thighs with cornstarch, salt, and black pepper until evenly coated.
  2. Cook the Chicken: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in batches if necessary, and cook until golden brown and crispy on the outside and cooked through on the inside, about 6-8 minutes. Remove the chicken from the pan and set aside.
  3. Cook the Vegetables: In the same pan, add the sliced onion and jalapeños. Sauté for 2-3 minutes until the vegetables are slightly softened but still vibrant. Remove the vegetables from the pan and set aside.
  4. Prepare the Sauce: In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, water, and cornstarch until combined.
  5. Thicken the Sauce: Return the skillet to medium heat and pour in the sauce. Cook for a few minutes, stirring continuously, until the sauce thickens.
  6. Combine and Finish: Add the cooked chicken and vegetables back into the skillet, tossing to coat everything evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
  7. Garnish and Serve: Remove from heat and stir in the chopped cilantro. Garnish with green onions and sesame seeds. Serve hot with rice or your favorite side.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!