Name: Spicy Jalapeño Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 3–4 fresh jalapeños, sliced (remove seeds for less heat); 1 red bell pepper, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons soy sauce (for sauce); 1 tablespoon oyster sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1–2 teaspoons chili garlic sauce (optional, for extra heat); Cooked white rice or jasmine rice, for serving; Chopped green onions or sesame seeds, for garnish

Why You’ll Love This Recipe

I love how fast and flavorful this stir-fry is. It’s my go-to when I’m craving something spicy but still want a home-cooked meal that’s healthier than takeout. The jalapeños bring a bold heat, while the sauce balances everything with just the right hint of sweetness. Plus, it’s ready in about 30 minutes—perfect for busy nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (sliced thin)
Fresh jalapeños (sliced)
Garlic (minced)
Soy sauce
Oyster sauce
Rice vinegar
Brown sugar or honey
Cornstarch
Water
Vegetable oil or sesame oil
Green onions (optional for garnish)

directions

I start by mixing soy sauce, oyster sauce, rice vinegar, brown sugar, and a splash of water in a small bowl to create the stir-fry sauce.
I toss the sliced chicken with a little cornstarch to give it that velvety stir-fry texture.
In a large skillet or wok, I heat oil over medium-high heat and add the chicken. I cook it until golden and cooked through, then set it aside.
In the same pan, I add a little more oil if needed and sauté the garlic and sliced jalapeños for about 1–2 minutes until fragrant.
I return the chicken to the pan and pour in the sauce. I stir everything together and let it simmer for 2–3 minutes until the sauce thickens slightly.
I garnish with sliced green onions and serve it hot over steamed rice or noodles.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 15 minutes to cook, making it a complete 30-minute meal.

Variations

Sometimes I add bell peppers or snap peas to balance out the heat with a little sweetness and crunch. If I want a deeper umami flavor, I add a dash of fish sauce or a spoonful of hoisin. And when I want it even spicier, I leave in the jalapeño seeds or throw in some crushed red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss it in a hot skillet with a splash of water to loosen the sauce, or microwave it in short bursts until heated through. It’s also great cold, chopped up in a salad or wrapped in a lettuce cup.

FAQs

Can I make this with pre-cooked chicken?

Yes, I’ve used rotisserie or leftover grilled chicken. I just skip the cornstarch step and add it during the final stir-fry to heat through.

How spicy is this dish?

It depends on the jalapeños and whether I remove the seeds. I usually adjust the heat by using fewer peppers or adding more if I want extra kick.

Can I use other proteins?

Absolutely. I’ve made it with shrimp, tofu, and even thinly sliced beef—it all works with the same sauce.

What’s the best rice to serve with it?

I love serving this over jasmine rice, but brown rice, quinoa, or even cauliflower rice work well too.

Can I freeze the leftovers?

I don’t usually freeze this dish because the texture of the jalapeños changes, but the chicken itself holds up fine. I reheat it gently and add fresh peppers if needed.

Conclusion

Spicy Jalapeño Chicken Stir-Fry is a fiery, fast, and flavorful dish I turn to when I need something bold and satisfying. It’s simple to make, easy to customize, and always delivers on taste. Whether I serve it over rice, noodles, or straight from the skillet, it’s a dish that brings the heat in the best way.