This favorite pepper chicken recipe is making a comeback! Featuring juicy chicken thighs, savory sauce, and a kick from jalapeños, it's an easy and comforting dish you need to try.
In a large bowl, season the chicken with black pepper, garlic salt, and a generous sprinkle of cornstarch. Toss until evenly coated. Heat avocado oil in a large skillet or wok over medium-high heat. Brown the chicken in batches, making sure not to overcrowd the pan. Cook until golden and cooked through. Set aside on a paper towel-lined plate. In a separate bowl, whisk together brown sugar, soy sauce, water, and minced garlic. Set aside. In the same skillet, sauté sliced onions and jalapeños until the onions are translucent. Return the chicken to the pan, pour in the sauce, and stir to coat everything evenly. Let the sauce simmer for a few minutes until it thickens up and coats the chicken nicely. Serve hot over white rice!
