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A close-up shot of saucy jalapeno chicken wings on a white plate, garnished with fresh sliced jalapenos and cilantro.

Fiery Jalapeño Chicken Stir-fry

This vibrant Fiery Jalapeño Chicken Stir-fry combines tender chicken pieces with the bold heat of fresh jalapeños, crisp bell peppers, and a savory-sweet sauce for a quick and satisfying meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp black pepper
For the Stir-fry
  • 2 tbsp vegetable oil or preferred high-heat oil
  • 2-3 fresh jalapeños thinly sliced (seeds removed for less heat, optional)
  • 1 medium yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
For the Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes optional, for extra heat
  • 1 tbsp cornstarch
  • 1/4 cup chicken broth or water
For Serving
  • Cooked rice or noodles
  • Chopped green onions
  • Sesame seeds

Equipment

  • Large Skillet or Wok
  • Cutting Board
  • Sharp Knife
  • Mixing bowls
  • Whisk

Method
 

Prepare the Chicken
  1. In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Toss to coat evenly. Set aside to marinate for at least 15 minutes while you prepare other ingredients.
Make the Sauce
  1. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes (if using).
  2. In a separate small bowl, dissolve 1 tablespoon cornstarch into 1/4 cup chicken broth or water to create a slurry. Add this slurry to the sauce mixture and whisk well. Set aside.
Cook the Stir-fry
  1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the marinated chicken to the hot pan in a single layer, making sure not to overcrowd. Cook for 3-4 minutes per side, or until browned and cooked through. Remove chicken from the pan and set aside.
  3. Add the sliced jalapeños, yellow onion, red bell pepper, and green bell pepper to the same pan. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
  4. Add the minced garlic and grated ginger to the pan. Stir-fry for 1 minute until fragrant.
  5. Return the cooked chicken to the pan with the vegetables.
  6. Give the prepared sauce a quick whisk (cornstarch tends to settle) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly.
  7. Remove from heat.
Serve
  1. Serve immediately over cooked rice or noodles, garnished with chopped green onions and sesame seeds, if desired.

Notes

For less heat, remove seeds and membranes from the jalapeños. For more heat, leave them in!
This dish is excellent served with jasmine rice or lo mein noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.