Today is National Two-Eye Color Day to celebrate those rare people with two different colored eyes. I bring this up because Hubby is one of those with two different colored eyes. One is brown most of the time, changing to a green olive or hazel, the other is blue that darkens to a gray.
Hubby is the youngest in his family. None of his brothers have the same colored eyes – one has brown eyes, one has blue, and one has green eyes. Hubby said when he was born all the other colors had been taken so God just threw in a couple of spares. When asked to provide eye color, his standard reply is “I don’t know today – you pick a color.” People usually gasp, then mark Brown since you can’t pick multiple boxes.
So now that we’ve got the National Day out of the way, let’s talk supper. This was one of the most amazing chicken suppers I’ve ever made. It was hot – spicy hot from the beautiful Jalapeno Peppers, with a wonderful kiss of limes and honey. So delicious with rice. Wow – come our next Asian Night I’ll be making this again. My guys were looking for more, and that’s always a sign of success. Enjoy!
Tip for perfect timing: Prep everything for the chicken, set aside. Start rice in the pressure cooker. Once the cooker is pressurized and actually switches to the Cook mode, begin cooking the chicken. Both should be finished at the same time.
Asian Jalapeno Chicken
2 large Jalapeno Peppers
2 grated Garlic Cloves
1 teaspoon fresh grated Gingerroot
1/2 cup Cilantro
1/2 cup Green Onions
6 boneless Chicken Thighs
1/2 cup Chicken Stock
3 tablespoons Honey
3 tablespoons Lime Juice
2 tablespoons Soy Sauce
1 tablespoon Water
1 tablespoon Cornstarch
1 tablespoon Vegetable Oil
1 teaspoon Black Sesame Seeds
Stem jalapenos, slice and set aside. Grate garlic and ginger, set aside. Mince cilantro, set aside. Slice green onions, set aside.
Trim thighs of excess fat. Dice chicken into bite-size pieces, set aside.
In a 1-cup glass measuring cup mix together the stock, honey, lime juice, soy sauce, garlic, and ginger, set aside. In a small bowl, create a slurry of water and cornstarch, set aside. .
Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 8 minutes, turning as needed for even cooking. Scatter jalapeno over the chicken, continue to cook 2 or 3 minute.
Once the chicken is cooked through, add the soy sauce mixture, stir well. Bring to a boil. Add the cornstarch slurry and continue to cook over medium-high heat until sauce thickens. Stir in cilantro, remove from heat.
Spread chicken out in a rimmed platter or shallow bowl. Garnish with sesame seeds and green onions. Serve with sticky rice and enjoy.
Sticky Rice
2 cups White Rice
2 cups Water
Kosher Salt to taste
Place rice in the insert of the Instant Pot. Add water, season with salt. Stir to blend. Lock lid in place.
Select RICE – WHITE RICE and set time for 14 minutes. Once done, allow pot to hold rice on warm and vent naturally for 5 minutes. Use quick-release valve to complete the release of steam-pressure. Fluff rice just before serving.
Chicken can be served over the rice or alongside the rice. Either way, drizzle sauce over everything, brace for the heat and enjoy!
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