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Spicy Jalapeño Chicken Stir-Fry

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This Spicy Jalapeño Chicken Stir-Fry is a quick, vibrant weeknight meal that balances heat, sweetness, and savory depth, featuring tender chicken and colorful vegetables.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Tender, lean protein that cooks quickly when cut small.
  • 1 red bell pepper, chopped Adds sweetness, color, and a crisp bite.
  • 1 yellow bell pepper, chopped Mildly sweet and bright, balances the heat.
  • 1 green bell pepper, chopped Slightly more bitter and crisp, for contrast.
  • 1-2 fresh jalapeños, thinly sliced Controls the dish heat; remove seeds for milder flavor.
  • 2 cloves garlic, minced Provides savory aroma and depth.
  • 2 tbsp soy sauce Brings salty, umami flavor and a savory base.
  • 1 tbsp hoisin sauce Adds a touch of sweetness and glossy richness.
  • 1 tbsp sriracha Contributes spice and a tangy chili flavor.

Method
 

Preparation
  1. Prepare your ingredients. Pat the chicken dry with paper towels, chop the red, yellow, and green bell peppers into bite-sized pieces, thinly slice 1 to 2 jalapeños, and mince the garlic. Tip: Dry chicken browns better than wet chicken.
Cooking
  1. Heat a large skillet or wok over medium-high heat and add a little oil to coat the surface. Allow the oil to shimmer before adding chicken.
  2. Add the chicken pieces to the hot pan in a single layer and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Tip: Do not overcrowd the pan to keep the pieces from steaming.
  3. Add the minced garlic and sliced jalapeños to the pan, and sauté for 1 to 2 minutes until fragrant. Stir to combine with the chicken.
  4. Add the chopped red, yellow, and green bell peppers and stir-fry for another 3 to 4 minutes until the peppers are tender-crisp. They should soften slightly but keep some snap.
  5. Pour in the soy sauce, hoisin sauce, and sriracha, stirring to mix everything evenly so the sauce coats the chicken and vegetables.
  6. Cook for an additional 1 to 2 minutes, ensuring everything is well-coated and heated through. Taste and adjust by adding the remaining jalapeño slices if you want more heat.
  7. Serve hot over rice or noodles and enjoy.

Nutrition

Serving: 1gCalories: 320kcal

Notes

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over medium heat until warmed through, or microwave in short intervals. Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. For extra heat, increase to 2 jalapeños and add a touch more sriracha.

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