Description
A quick and flavorful Spicy Jalapeño Chicken Stir-Fry that delivers a perfect balance of heat, sweetness, and savory goodness in just 20 minutes. This Asian-inspired stir-fry features tender chicken breast, crunchy bell peppers, fresh jalapeños, and a vibrant sauce, making it better than takeout for a fast, satisfying weeknight meal.
Ingredients
Scale
Proteins
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2–3 fresh jalapeños, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped (white and green parts separated)
Sauces and Oils
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
Spices and Seasonings
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Serving
- Steamed rice for serving
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch, a pinch of salt, and black pepper until evenly coated. This helps create a light, crispy texture when cooked.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of oil. Stir in the minced garlic, fresh ginger, and the white parts of the chopped green onions. Sauté for about 30 seconds until fragrant, releasing their flavors.
- Cook vegetables: Add the sliced red and green bell peppers along with the thinly sliced jalapeños to the skillet. Stir-fry for 2–3 minutes until the vegetables are just tender but still crisp.
- Add chicken back: Return the cooked chicken to the skillet with the vegetables to combine flavors and heat through.
- Prepare and add sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and brown sugar until smooth. Pour the sauce over the chicken and vegetable mixture, stirring well to coat everything evenly.
- Finish cooking: Continue cooking for another 2 minutes, allowing the sauce to slightly thicken and coat the stir-fry perfectly.
- Garnish and serve: Sprinkle with crushed red pepper flakes if using, and garnish with the green tops of the green onions. Serve hot over steamed rice for a complete meal.
Notes
- Adjust the number of jalapeños to control the spice level—use fewer for mild heat or keep seeds for extra spiciness.
- This stir-fry works well with chicken thighs or tofu as a vegetarian alternative.
- Double the sauce if you prefer extra sauce to spoon over rice.
- Vegetable oil can be substituted with peanut oil or canola oil for authentic flavor.
- Ensure the chicken is sliced thinly for quick and even cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
