Poulet au miel et au jalapeño

Ingrédients

• 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
• 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
• 1/2 yellow onion (sliced)
• 2 jalapeños (sliced and seeds removed)
• 2 tablespoons chopped fresh cilantro
• green onions (chopped)
• toasted sesame seeds

Préparation

1. 1

   Prepare the Chicken: In a bowl, toss the chopped chicken thighs with cornstarch, salt, and black pepper until evenly coated.

2. 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. 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. 4

   Prepare the Sauce: In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, water, and cornstarch until combined.

5. 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. 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. 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.