Ingredients

2.25 pounds boneless skinless chicken breast, fat removed, cut into 1-inch pieces

¼ cup (32 g) cornstarch

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons extra virgin olive oil

⅓ cup (85 g) soy sauce

⅓ cup (83 g) water

⅓ cup (67 g) light brown sugar, packed

2 teaspoon perilla oil

2 teaspoons garlic, minced

2 yellow onions, diced

5 large jalapeno peppers, stemmed, desseeded, sliced

cooked white rice, for serving

Instructions

In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.

In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.

To a lwok over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil. (Do this in 2-3 batches.) Cook for 2-3 minutes per side, or until browned and cooked through 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  over cooked white rice.

modified (chicken breast, more; more onion, perilla for sesame) from here; https://iamhomesteader.com/jalapeno-chicken/#wprm-recipe-container-118614

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