Name: Spicy Jalapeño Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts or thighs, thinly sliced; 2 tablespoons cornstarch; 2 tablespoons vegetable oil, divided; 2 jalapeños, thinly sliced (seeds removed for less heat); 1 red bell pepper, sliced; 1 small onion, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce (or hoisin for a sweeter twist); 1 tablespoon honey or brown sugar; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional)

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If you’re hunting for a dinner that’s equal parts bold and fresh, Spicy Jalapeño Chicken Stir-Fry is about to become your new go-to. Imagine juicy seared chicken, crisp-tender veggies, and the kick of jalapeño all tossed in a sticky-sweet, tangy, umami-packed sauce. It’s a weeknight lifesaver with major flavor, a little heat, and gorgeous color. Trust me, one pan and just 30 minutes stand between you and sheer mealtime delight!

Spicy Jalapeño Chicken Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

This Spicy Jalapeño Chicken Stir-Fry doesn’t need a parade of ingredients to taste incredible. Each element has a starring role, from the classic chicken and veggies to a sauce that brings mouthwatering balance to every bite. Here’s why each one matters:

Chicken Breasts or Thighs: Thinly sliced, they cook quickly and stay tender, absorbing all that saucy flavor.
Cornstarch: Coats the chicken, helping it get that irresistible, lightly crisped surface.
Vegetable Oil: Divided between stages for perfectly stir-fried chicken and glossy, vibrant veggies.
Jalapeños: Sliced thin with seeds removed for milder heat, they deliver signature kick and color.
Red Bell Pepper: Adds natural sweetness and a burst of beautiful red to the mix.
Onion: Builds savory depth and aromatic flavor, tying the veggies together.
Garlic: Minced for zesty pungency, it elevates every bite.
Fresh Ginger: Grated for peppery brightness and warmth that lingers nicely.
Low-Sodium Soy Sauce: This forms the sauce’s salty, umami-packed backbone.
Rice Vinegar: Brings a gentle tang that wakes up all the flavors.
Oyster Sauce (or Hoisin): Choose oyster for savory depth, or swap in hoisin for a touch more sweetness.
Honey or Brown Sugar: Adds sweet contrast that balances out the heat and acid.
Sesame Oil: Just a little is needed for that signature nutty, toasty aroma.
Red Pepper Flakes (optional): Add if you really want to turn up the heat!

How to Make Spicy Jalapeño Chicken Stir-Fry

Step 1: Coat the Chicken

Start by tossing your thin-sliced chicken pieces with cornstarch. This quick step is like a secret handshake for super-tender meat and gives each piece a light, crisp surface when stir-fried. It also helps the sauce cling to every bite—a must for a good Spicy Jalapeño Chicken Stir-Fry!

Step 2: Sear the Chicken

Pour one tablespoon of vegetable oil into a hot skillet or wok. Spread out your chicken in a single layer and let it sear without moving it much for the first couple of minutes. This encourages a golden exterior and keeps the chicken juicy. After 5–6 minutes, when fully cooked and slightly crisped, transfer it to a plate for later.

Step 3: Stir-Fry the Veggies

Add your second tablespoon of oil to the empty pan. Toss in the jalapeños, red bell pepper, and onion, stirring constantly. After about two minutes, add garlic and ginger—the aroma will tell you how good this is going to be! Cook until veggies become just tender but retain their color and snap, about 3–4 minutes total.

Step 4: Make the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, oyster or hoisin sauce, honey, sesame oil, and (if you’re feeling daring) red pepper flakes. This sweet, salty, tangy, and slightly spicy sauce is what makes a Spicy Jalapeño Chicken Stir-Fry totally addictive. Set the sauce aside until it’s go time.

Step 5: Combine and Finish

Return the chicken to the skillet with the veggies, pour the sauce over everything, and toss like you mean it! Keep everything moving for 2–3 minutes until the sauce slightly thickens and everything gleams. Spoon it over freshly steamed rice or noodles and—your Spicy Jalapeño Chicken Stir-Fry is officially ready!

How to Serve Spicy Jalapeño Chicken Stir-Fry

Garnishes

For an extra flourish, sprinkle your stir-fry with sliced scallions, a shower of toasted sesame seeds, or a handful of fresh cilantro leaves. These simple touches add flavor and make your Spicy Jalapeño Chicken Stir-Fry look straight-up restaurant-worthy.

Side Dishes

This dish loves a base! Steamed jasmine rice, brown rice, or slurp-worthy noodles all make perfect partners. For a lighter twist, try serving alongside cauliflower rice or a crunchy Asian slaw to balance the heat and add a different texture.

Creative Ways to Present

Don’t be afraid to play with presentation! Pile the stir-fry into lettuce cups for a fun, hand-held dinner or spoon it over a big bowl of greens for a spicy, warm salad. Spicy Jalapeño Chicken Stir-Fry also shines tucked into a veggie-packed wrap or even as a flavorful topping for grain bowls.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container. Stored in the fridge, Spicy Jalapeño Chicken Stir-Fry will stay tasty for up to 3 days. The flavors mingle and mellow, so don’t be surprised if tomorrow’s lunch is even better!

Freezing

While it’s best fresh, you can freeze portions of Spicy Jalapeño Chicken Stir-Fry for up to 2 months. Let it cool fully, pack in freezer-safe containers, and thaw overnight in the fridge. Note that veggies might soften a bit after freezing, but the flavor stays fabulous.

Reheating

To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce. If you’re in a rush, the microwave works too—just cover it to keep the chicken moist. Stir halfway through to ensure everything is heated evenly and that signature sauce gets glossy again.

FAQs

Can I make Spicy Jalapeño Chicken Stir-Fry less spicy?

Absolutely! Just remove the seeds from your jalapeños before slicing, and skip or reduce the red pepper flakes. For an even milder dish, use only half a jalapeño or swap in sweet mini peppers for all flavor and no burn.

Is there a vegetarian version of this recipe?

You bet! Swap out the chicken for firm tofu or a medley of your favorite mushrooms. Coat the tofu in cornstarch and sear until crisp before adding to the veggies and sauce. Every other step stays the same.

Can I use pre-cooked chicken?

Yes, just skip the cornstarch step and toss cooked, shredded, or diced chicken directly with the veggies towards the end. Let it simmer in the sauce to absorb all the great Spicy Jalapeño Chicken Stir-Fry flavors.

What type Main Course

A large, heavy-bottomed skillet or a traditional wok both work beautifully. The key is cooking over medium-high heat so that the ingredients sizzle, sear, and don’t steam. Don’t overcrowd the pan for best results!

How can I make this gluten-free?

Simply swap regular soy sauce for a gluten-free version or tamari, and choose a gluten-free brand of oyster or hoisin sauce. All other ingredients in Spicy Jalapeño Chicken Stir-Fry are naturally gluten-free.

Final Thoughts

This Spicy Jalapeño Chicken Stir-Fry is everything a quick home-cooked meal should be—simple to make, bursting with flavor, and endlessly versatile. Give it a try, and don’t be surprised when it finds a permanent spot in your weekly rotation. Enjoy every bold, saucy, and spicy bite!

Spicy Jalapeño Chicken Stir-Fry Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Jalapeño Chicken Stir-Fry is a quick and flavorful Asian-inspired dish that is perfect for a delicious weeknight meal. Tender chicken, crunchy vegetables, and a spicy-sweet sauce come together in a stir-fry that’s sure to please your taste buds.

Ingredients

Scale

Chicken Stir-Fry:

1 pound boneless, skinless chicken breasts or thighs, thinly sliced
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
2 jalapeños, thinly sliced (seeds removed for less heat)
1 red bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the sauce:

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce (or hoisin for a sweeter twist)
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)

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Instructions

Toss the chicken: Coat the sliced chicken in cornstarch.
Cook the chicken: Brown the chicken in oil, then set aside.
Stir-fry the vegetables: Cook jalapeños, bell pepper, onion, garlic, and ginger.
Make the sauce: Whisk together soy sauce, rice vinegar, oyster sauce, honey, sesame oil, and red pepper flakes.
Combine and cook: Return chicken, add sauce, and cook until thickened.
Serve: Enjoy hot over rice or noodles.