Pin
If you are craving a flavorful stir-fry with a spicy kick, this Jalapeno Chicken is about to become your go-to dinner. It features juicy bites of chicken thighs with sweet onions and bright jalapeno rounds all coated in a glossy, sweet and salty garlic sauce. I never get tired of how quickly this comes together and how the bold flavors wake up a quiet weeknight meal.
I first made this with my sister when we wanted something comforting but exciting. The sweet and savory flavors with that gentle heat completely won us over.
Ingredients
- Boneless skinless chicken thighs: Tender and flavorful opt for the freshest you can find
- Cornstarch: Gives the chicken a light crispness and keeps it juicy look for fine corn starch for best coating
- Kosher salt: Balances all the other flavors in the dish use a flaky salt if you have it
- Ground black pepper: Adds warmth and depth freshly cracked will give the best taste
- Extra virgin olive oil: The base for sautéing use a good quality oil for better fragrance
- Soy sauce: The salty backbone of the sauce choose low sodium if preferred for a lighter taste
- Water: Helps dissolve the sugar and thin out the sauce filtered water is best if your tap water is hard
- Light brown sugar: Sweetens the sauce and balances the spice choose tightly packed fresh sugar so it melts well
- Sesame oil: Brings nutty aromatic notes richer flavor comes from toasted sesame oil
- Garlic: Minced for sharpness and aroma use fresh garlic for the brightest flavor
- Yellow onion: Adds natural sweetness and depth pick one that is firm and glossy
- Jalapeno peppers: Gives the signature heat and beautiful green color look for plump glossy peppers with no wrinkles
- Sesame seeds: For garnish and texture try toasted seeds for extra flavor
- Cooked white rice: The perfect blank canvas for soaking up the sauce rinse your rice before cooking for fluffiness
Step-by-Step Instructions
- Prep the Chicken:
- Cut the chicken thighs into even one inch pieces. Pat dry and toss with cornstarch salt and pepper in a large bowl until every piece is fully coated. This coating helps the chicken brown evenly and keeps it super moist.
- Mix the Sauce:
- In a medium bowl combine water soy sauce light brown sugar sesame oil and freshly minced garlic. Whisk vigorously so the sugar dissolves completely and everything looks smooth.
- Brown the Chicken:
- Heat extra virgin olive oil in a large nonstick skillet over medium high until shimmering. Gently lay the chicken pieces in a single layer without crowding. Cook each side for two to three minutes until the outside is beautifully golden and the inside registers 165F. Work in batches if your skillet is small for even browning. Move cooked chicken to a plate and tent loosely with foil.
- Soften the Vegetables:
- In the same hot skillet add the diced yellow onion and jalapeno slices. Sauté for four to six minutes stirring often until the onions turn translucent and the jalapenos release their fragrance. You want the jalapenos slightly softened but not mushy for the perfect texture.
- Combine and Finish:
- Return the warm chicken and any juices to the pan. Pour in your prepared sauce and stir well so every piece is glossy. Simmer on medium for two to three minutes letting the sauce bubble and coat the chicken, thickening just slightly.
- Serve:
- Spoon the jalapeno chicken generously over bowls of steaming white rice. Sprinkle with sesame seeds for a little crunch and visual appeal.
Pin
The fresh jalapenos are my favorite part. They add a fresh sharpness that wakes up the whole dish. This recipe brings back memories of making quick dinners with my family on busy nights and everyone fighting over the last bit of sauce in the pan.
Storage Tips
Store leftover jalapeno chicken in an airtight container in the refrigerator for up to three days. It reheats easily in the microwave or gently in a skillet with a splash of water to loosen the sauce. You can also freeze cooled portions for up to two months though the texture of the jalapenos will soften more after thawing.
Ingredient Substitutions
If you do not have chicken thighs you can use chicken breast it will be a little leaner and less juicy but still delicious. Try green bell peppers for less heat or swap tamari for a gluten free version. If you want a richer sauce add a drizzle of honey or use dark brown sugar for deeper caramel notes.
Serving Suggestions
This dish loves a bed of steamed white or brown rice but you can pile it onto quinoa or rice noodles if you wish. Add a crisp cucumber salad or roasted broccoli on the side for freshness. For a complete meal sprinkle on sliced green onions and serve with a drizzle of extra sesame oil.
Cultural and Historical Context
Jalapeno chicken draws from classic Chinese takeout stir fries but infuses them with the bright heat of fresh jalapeno from Tex Mex traditions. This East meets West combination delivers powerful flavors with simple household ingredients just right for busy modern kitchens.
Recipe Questions & Answers
- → How spicy is this dish?
The spice level is moderate, thanks to the sliced fresh jalapenos. If you prefer less heat, remove the seeds or use fewer peppers.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs offer a juicier, more flavorful result. Adjust cook time to avoid drying out.
- → What sides pair best with this?
Steamed white rice is classic, but you can also enjoy the chicken with jasmine rice, quinoa, or sautéed greens.
- → Is there a gluten-free option?
Substitute regular soy sauce with tamari or a certified gluten-free variety to make this meal gluten-free.
- → Can I make this in advance?
Yes, the chicken reheats well. Prepare ahead and store in an airtight container in the fridge for up to three days.