This Spicy Jalapeño Chicken is a weeknight dinner winner! It’s a quick, easy, and incredibly flavorful dish that combines tender, bite-sized pieces of chicken with a sweet and savory sauce that has a delicious kick from fresh jalapeños. I love how this recipe is customizable – you can adjust the heat level to your liking and add your favorite vegetables. It’s perfect for serving over rice, noodles, or even in lettuce wraps. Get ready for a flavorful and satisfying meal that’s ready in under 30 minutes!
Why You’ll Love This Jalapeño Chicken
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Bold Flavor: The combination of soy sauce, brown sugar, sesame oil, garlic, and jalapeños creates a delicious sweet, savory, and spicy sauce.
- Tender and Juicy: Using chicken thighs ensures the chicken stays tender and juicy.
- Customizable: Adjust the amount of jalapeños to control the heat level, and add your favorite vegetables.
Ingredients for Jalapeño Chicken
Here’s what you’ll need to make this spicy chicken dish. The full list with measurements is in the recipe card below.
Chicken and Seasoning
- Boneless skinless chicken thighs, fat removed, cut into 1-inch pieces (Meat)
- Cornstarch (Thickener)
- Kosher salt (Seasoning)
- Ground black pepper (Spice)
Sauce and Vegetables
- Extra virgin olive oil (Oil)
- Soy sauce (Condiment)
- Water (Liquid)
- Light brown sugar, packed (Sweetener)
- Sesame oil (Flavoring)
- Garlic, minced (Aromatic)
- Yellow onion, diced (Vegetable)
- Jalapeno peppers, sliced into thin rounds (Vegetable)
Garnish and Serving
- Sesame seeds (Garnish)
- Cooked white rice (for serving) (Grain)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Jalapeño Chicken as is, but here are a few ideas for variations:
- Adjust the Heat: Use more or fewer jalapeños, or remove the seeds and membranes for a milder flavor. You can also add a pinch of red pepper flakes or a dash of hot sauce.
- Add More Vegetables: Toss in some bell peppers, broccoli florets, snap peas, or mushrooms.
- Use Chicken Breast: Substitute boneless, skinless chicken breasts for the thighs, but be careful not to overcook them.
- Different Sauce: Try adding a tablespoon of hoisin sauce or oyster sauce to the sauce for extra umami flavor.
- Add Ginger: Add some grated fresh ginger to the sauce for a warm, aromatic flavor.
How to Make Jalapeño Chicken
Let me show you how easy it is to make this Spicy Jalapeño Chicken:
Prepare the Chicken
- In a large mixing bowl, I combine the chicken pieces, cornstarch, salt, and pepper.
- I toss everything to coat the chicken evenly on all sides. I set it aside.
Make the Sauce
- In a medium mixing bowl, I combine the water, soy sauce, brown sugar, sesame oil, and minced garlic.
- I mix well.
Cook the Chicken
- To a large nonstick skillet over medium-high heat, I add the olive oil.
- When the oil is shimmering, I carefully add the chicken to the hot oil. (Depending on the size of the skillet, I may have to work in batches.)
- I cook for 2-3 minutes per side, or until the chicken is browned and cooked through to an internal temperature of 165°F (74°C).
- I transfer the cooked chicken to a plate and tent it with foil to keep it warm.
Sauté Onions and Jalapeños
- To the same skillet, I add the diced onions and sliced jalapeños.
- I cook until softened (about 4-6 minutes).
Combine and Simmer
- I add the cooked chicken and the soy sauce mixture to the pan.
- I stir to combine everything well.
- I continue to cook for 2-3 minutes, allowing the sauce to simmer and thicken slightly.
Serve
- I serve the jalapeño chicken immediately, garnished with sesame seeds, over cooked white rice.
Tips and Tricks for the BEST Jalapeño Chicken
Here are my secrets for making this dish truly exceptional:
- Use Chicken Thighs: Chicken thighs are more flavorful and stay juicier than chicken breasts.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns properly and doesn’t steam.
- Adjust the Heat: Control the spiciness of the dish by adjusting the amount of jalapeños you use.
- Wear Gloves: When handling jalapeños, wear gloves to protect your skin from the capsaicin (the compound that makes them spicy).
- Fresh is best: Using fresh ingredients always improve your cooking.
How to Serve
This Jalapeño Chicken is delicious served with:
- Rice: White rice, brown rice, or cauliflower rice are all great options.
- Noodles: Serve it over your favorite noodles, like lo mein or udon.
- Steamed Vegetables: Add a side of steamed broccoli, green beans, or bok choy.
- Lettuce Wraps: For a low-carb option, serve it in lettuce cups.
Make Ahead and Storage
You can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator. Leftover jalapeño chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Jalapeño Chicken
- Can I use chicken breast instead of thighs?
- Yes, you can, but chicken thighs are more flavorful and less likely to dry out.
- Can I make this without the jalapeños?
- Yes, you can omit the jalapeños for a milder flavor.
- Can I make this gluten-free?
- Yes, use tamari
Enjoy this quick, easy, and flavorful Spicy Jalapeño Chicken! It’s a perfect weeknight meal that’s sure to become a new favorite.
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Spicy Jalapeño Chicken (Quick, Easy, and Flavorful!)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Description
This Jalapeño Chicken is a quick and easy stir-fry dish with a kick! Tender chicken pieces are coated in a flavorful sweet and savory sauce with a touch of heat from fresh jalapeños.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, fat trimmed, cut into 1-inch pieces
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup (85g) soy sauce (low-sodium recommended)
- 1/3 cup (83g) water
- 1/3 cup (67g) packed light brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 medium yellow onion, diced
- 2 large jalapeño peppers, sliced into thin rounds
- Sesame seeds, for garnish (optional)
- Cooked white rice, for serving
Instructions
- Prepare Chicken: In a large mixing bowl, combine the chicken pieces, cornstarch, kosher salt, and black pepper. Toss well to coat the chicken evenly. Set aside.
- Make Sauce: In a medium mixing bowl, whisk together the water, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar is dissolved. Set aside.
- Cook Chicken (in Batches): Heat the olive oil in a large, non-stick skillet over medium-high heat. When the oil is shimmering (hot but not smoking), carefully add half of the chicken to the skillet in a single layer. Do not overcrowd the pan. Cook for 2-3 minutes per side, or until the chicken is browned and cooked through (internal temperature reaches 165°F/74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken, adding more oil to the skillet if necessary.
- Sauté Onion and Jalapeño: Add the diced onion and sliced jalapeños to the same skillet. Cook over medium-high heat, stirring occasionally, until softened, about 4-6 minutes.
- Combine and Simmer: Return all of the cooked chicken to the skillet with the onion and jalapeños. Pour the prepared sauce over the chicken and vegetables. Stir well to combine. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the chicken.
- Serve: Garnish with sesame seeds (if using) and serve immediately over cooked white rice.
Notes
- Chicken Thighs: Boneless, skinless chicken thighs are recommended for this recipe because they are more flavorful and less likely to dry out than chicken breasts. However, you can use chicken breasts if you prefer.
- Jalapeño Heat: The heat level of jalapeños can vary. For a milder dish, remove the seeds and membranes from the jalapeños before slicing. For a spicier dish, leave some or all of the seeds and membranes intact. Always wear gloves when handling jalapeños, and avoid touching your eyes.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish.
- Serving Suggestions: This jalapeño chicken is delicious served over white rice, brown rice, or quinoa. You can also serve it with steamed vegetables or a salad.
- Storage: Store for 3-4 days in the fridge