Description
A vibrant and fiery Spicy Jalapeño Chicken Stir-Fry bursting with bold flavors from fresh jalapeños, tender chicken, and colorful vegetables. This quick and wholesome dinner balances heat, texture, and nutrition, making it perfect for busy weeknights or any occasion that calls for a tasty, colorful meal.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast, sliced into thin strips
Vegetables & Aromatics
- 2 fresh jalapeños, finely chopped (seeds removed for less heat if desired)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 green onions, chopped
Sauces & Oils
- 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon sesame oil (plus extra if needed for cooking)
Optional Extras
- Crushed red pepper flakes, to taste
- 1 teaspoon honey (to mellow spice)
- Toasted cashews or peanuts (for added texture)
Instructions
- Prep Your Ingredients: Slice the chicken into thin, even strips for quick and uniform cooking. Finely chop the jalapeños, removing seeds if you prefer less heat. Dice the red and yellow bell peppers, mince the garlic and ginger, and chop the green onions. Have all ingredients ready before cooking.
- Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Season the chicken strips lightly with salt and pepper, then add to the pan. Sauté until the chicken is golden on the outside and cooked through, about 5 to 7 minutes. Remove the chicken and set aside.
- Sauté Vegetables and Aromatics: In the same pan, add a little more sesame oil if needed. Toss in the minced garlic, ginger, and chopped jalapeños. Stir quickly to release their fragrant oils. Add the diced bell peppers and stir-fry for about 3 to 4 minutes until they are just tender but still crisp.
- Combine and Sauce It Up: Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce and add crushed red pepper flakes if you want extra heat. Mix thoroughly, allowing the sauce to thicken slightly and coat the stir-fry evenly, about 2 minutes.
- Garnish and Serve: Remove from heat and sprinkle the chopped green onions over the top. Serve immediately while piping hot, paired with your favorite grain or noodle base.
Notes
- Cut chicken and vegetables into similar sizes for even cooking.
- Use high heat cooking on a wok or skillet for quick sear and crisp vegetables.
- Cook in batches if needed to avoid overcrowding the pan and steaming.
- Adjust spice level by starting with fewer jalapeños and adding more as desired.
- Use fresh jalapeños and garlic for the brightest, cleanest flavors.
- For a vegan version, swap chicken with tofu or tempeh and soy sauce with tamari or coconut aminos.
- To reduce heat without losing flavor, remove jalapeño seeds and add honey or coconut milk.
- Optional additions such as toasted cashews or peanuts add crunch and flavor.
- Store leftovers in airtight containers refrigerated up to 3 days; freeze up to 1 month.
- Reheat gently in a skillet or microwave, adding a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg