why make this recipe
Spicy Jalapeño Chicken Stir-Fry is a quick and delicious dish that packs a flavorful punch. It’s perfect for busy nights when you want something tasty but don’t have a lot of time to cook. With fresh vegetables and a spicy sauce, this meal is not only satisfying but also colorful and healthy. The combination of tender chicken and crisp peppers makes it a hit for the whole family. Plus, it’s easy to adjust the spice level according to your taste, so everyone can enjoy it!
how to make Spicy Jalapeño Chicken Stir-Fry
Ingredients
- 1 lb boneless chicken breast, cut into bite-size pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sriracha (adjust to heat preference)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1–2 fresh jalapeños, thinly sliced
- Chopped green onions and fresh cilantro, for garnish
Directions
- Saute Chicken: In a large skillet over medium-high heat, add olive oil and cook chicken until lightly browned and cooked through. Season with salt and pepper.
- Add Veggies: Add bell peppers and garlic. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Sauce It Up: Stir in soy sauce, hoisin, and sriracha. Toss to coat chicken and peppers evenly in the spicy glaze.
- Finish: Remove from heat and top with fresh jalapeño slices, chopped green onions, and cilantro.
- Serve: Pair with steamed rice or noodles for a complete meal!
how to serve Spicy Jalapeño Chicken Stir-Fry
Serve your Spicy Jalapeño Chicken Stir-Fry hot over a bed of steamed rice or alongside cooked noodles. You can also add extra chopped cilantro on top for more flavor. This dish goes well with a side of spring rolls or a crisp salad if you want something crunchy.
how to store Spicy Jalapeño Chicken Stir-Fry
To store leftovers, let the stir-fry cool down and then place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to eat, simply reheat in a skillet or microwave until heated through.
tips to make Spicy Jalapeño Chicken Stir-Fry
- Cut all ingredients before you start cooking to make the process smoother.
- Adjust the amount of sriracha based on your heat preference. If you like it extra spicy, add more jalapeños!
- For added crunch, throw in some chopped nuts like cashews or peanuts during the last minute of cooking.
variation
You can easily switch up the vegetables based on what you have on hand. Snow peas, broccoli, or snap peas can also work well in this recipe. If you want a vegetarian option, replace chicken with tofu or tempeh.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and veggies in advance and store them separately in the refrigerator. Just stir-fry them together when you’re ready to eat.
Q: How can I make this dish less spicy?
A: Reduce the amount of sriracha and jalapeños, or omit them entirely if you prefer a milder flavor.
Q: Can I freeze the leftover stir-fry?
A: Yes, you can freeze the stir-fry in an airtight container for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop.
Spicy Jalapeño Chicken Stir-Fry
Ingredients
Main Ingredients
- 1 lb boneless chicken breast, cut into bite-size pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sriracha (adjust to heat preference)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1–2 fresh jalapeños, thinly sliced
- Chopped green onions and fresh cilantro, for garnish
Instructions
Cooking
- In a large skillet over medium-high heat, add olive oil and cook chicken until lightly browned and cooked through. Season with salt and pepper.
- Add bell peppers and garlic. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Stir in soy sauce, hoisin, and sriracha. Toss to coat chicken and peppers evenly.
- Remove from heat and top with fresh jalapeño slices, chopped green onions, and cilantro.
Serving
- Serve hot over a bed of steamed rice or alongside cooked noodles. Add extra chopped cilantro on top for more flavor.