Jalapeño Chicken

INGREDIENTS:

For the chicken
1 ½ pounds boneless skinless chicken breast, cut into 1 inch pieces
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup cornstarch
2 tablespoons avocado oil divided
2 large jalapeños sliced in rings
For the sauce
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon minced garlic
Garnish
Chopped fresh cilantro

DIRECTIONS:

In a large shallow bowl, mix salt, pepper and cornstarch. Add chicken to the bowl. Toss with a spoon to coat each bite.
Heat a large non-stick skillet with 1 tablespoon of oil on medium high heat. Cook jalapeños until fragrant, about 2 minutes. Remove and set aside.
Add the remaining tablespoon of oil in the same skillet and pan-fry chicken until crispy on each side and cooked through. It will take about 4-6 minutes.
In a small bowl, stir together the sauce ingredients and pour into the skillet. Bring to a simmer on medium heat. Allow the sauce to thicken. Add more water if needed. Switch off the heat and stir in the jalapeños.
Remove from the stove. Garnish with cilantro and serve with cooked rice.