- 2 pounds boneless skinless chicken thighs cut into bite size pieces
- Equal parts olive oil and butter
- 1 tablespoon cornstarch
- 1 onion
- As many diced jalapenos as you like (I used 4 tablespoons)
- 1/3 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 1 tablespoon garlic
Heat olive oil and butter in large skillet. When hot add chicken thighs, cornstarch and salt and pepper them heavily in the skillet. Stir, letting chicken cook through and brown slightly. When cooked through remove the chicken to a plate. Add onion and jalapenos to the skillet. Let cook.
Meanwhile mix the sauce by whisking together the soy sauce, water, brown sugar and garlic. After the onion is cooked add the chicken back to the skillet and pour the sauce over. Let simmer covered for 20 minutes. Serve over rice.
*Recipe from Brit’s Cookin’.