A bold and flavorful chicken stir-fry with fresh jalapeños, garlic, and peppers coated in a glossy savory sauce.
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp cooking oil
5 cloves garlic, roughly chopped
3 fresh jalapeños, seeded and chopped
1 red bell pepper, sliced
1 tsp sugar
1/4 cup chicken stock
1. Marinate chicken with cornstarch, soy sauce, and sesame oil for 15 minutes.
2. Heat oil in a wok and stir-fry chicken until golden.
3. Add garlic, jalapeños, and bell pepper; cook until fragrant.
4. Pour in chicken stock and sugar; stir until sauce thickens.
5. Serve hot over rice or cauliflower rice.
Keep jalapeño seeds for extra heat.
Tamari or coconut aminos can replace soy sauce.
Best served immediately while hot.