Jalapeño Chicken

In a large bowl, combine the bite-sized chicken thighs with black pepper, garlic salt, and cornstarch. Toss until the chicken is evenly coated.

Heat avocado oil in a large wok or skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken until browned and cooked through.

Remove the cooked chicken from the wok and set it on a wire rack to drain any excess oil.

In a separate bowl, prepare the sauce by whisking together the brown sugar, soy sauce, water, and minced garlic.

In the same wok, add the diced onion and sliced jalapeños. Sauté until the onions become translucent.

Return the cooked chicken to the wok with the sautéed vegetables. Pour the prepared sauce over everything.

Stir to combine and bring the mixture to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and glazes the chicken.

Serve the jalapeño chicken hot over a bed of white rice.