Introduction

Oh hey there, friend! Let’s talk weeknight dinners. Are you anything like me? Sometimes I just hit that 5 o’clock wall, staring into the fridge and wishing a delicious, flavorful meal would magically appear. We’ve all been there, right? Ordering takeout is tempting, but wouldn’t it be amazing to whip up something just as tasty, maybe even better, right in your own kitchen? Well, get ready, because this Spicy Jalapeño Chicken Stir-Fry is about to become your absolute go-to. It’s lightning fast, packed with vibrant colors and incredible flavor, and trust me, it feels like a little bit of magic happens every time you make it. It’s spicy, yes, but in the best, most exciting way – that kind of warmth that wakes up your taste buds and makes you feel like you’re having a little culinary adventure, even on a Tuesday night. Let’s make dinner exciting again!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking maybe 20-30 minutes from start to finish. Perfect for those busy evenings.
Easy: If you can chop veggies and stir a pan, you can make this! No complicated steps or fancy techniques required.
Giftable: Okay, maybe not giftable food wise, but it’s a gift to yourself on a busy night, and a gift of flavor to anyone you share it with!
Crowd-pleasing: Who doesn’t love a good stir-fry? The balance of savory, sweet, and spicy hits all the right notes, and you can easily tweak the heat for different palates.
Adaptable: It’s super flexible! Swap out veggies, adjust the spice, add noodles – you name it.

Ingredients

Here’s what you’ll need to gather. Most of these are probably already hanging out in your pantry or fridge!

1 lb boneless chicken breast, cut into bite-size pieces: I like to use chicken breast here because it cooks quickly, but thighs work too if you prefer!
1 red bell pepper, chopped: Adds sweetness and beautiful color.
1 yellow bell pepper, chopped: More color and sweetness!
1 green bell pepper, chopped: A little more earthy flavor to balance the sweet.
2 tablespoons soy sauce: The salty, savory base of our sauce.
1 tablespoon hoisin sauce: Adds that lovely sweet and tangy depth.
1 tablespoon sriracha: Here’s where the heat comes in! Adjust this UP or DOWN depending on how much spice you love.
2 cloves garlic, minced: Because is it even a stir-fry without garlic?
1 tablespoon olive oil: You can use any high-heat oil like vegetable or canola oil too.
Salt and black pepper, to taste: Just a little to season the chicken initially. The sauce brings a lot of flavor!
1-2 fresh jalapeños, thinly sliced: This is the other source of heat, and I just love the fresh, bright spice they bring. Use more or fewer depending on your courage level!
Chopped green onions, for garnish: Adds freshness and a little bite at the end.
Fresh cilantro, for garnish: If you’re a cilantro lover (I am!), this is a must for that bright, herbal finish.

How to Make It

Alright, let’s get cooking! It moves fast once you start, so have everything chopped and ready.

First things first, let’s make that amazing sauce. Grab a small bowl and whisk together the soy sauce, hoisin sauce, and that fabulous sriracha. Give it a good mix until it’s all combined, then just set it aside for a minute.
Now, heat things up! Get a large skillet or a wok going over medium-high heat. Pour in the olive oil and let it get nice and hot.
Time for the chicken! Carefully add your bite-sized chicken pieces to the hot skillet. Sprinkle them with a little salt and pepper. Cook the chicken, stirring occasionally, until it’s beautifully browned and cooked all the way through. This usually takes about 5-7 minutes. Once it’s done, use a slotted spoon to scoop the chicken out and set it aside on a plate for now.
Now for those gorgeous veggies! Add your chopped red, yellow, and green bell peppers, along with those thinly sliced jalapeños, right into the same skillet. Don’t worry if there’s a little oil left – that’s perfect. Stir-fry them for about 3-5 minutes. You want them to be tender-crisp, still having a nice little bite to them, but not raw.
Next, add the minced garlic to the skillet with the peppers. Stir-fry for just one more minute. Be careful not to burn the garlic – you’re just waiting for it to become wonderfully fragrant, filling your kitchen with that amazing aroma.
Bring the star back! Return the cooked chicken pieces to the skillet with the tender-crisp vegetables.
Grab that sauce you made earlier and pour it all over the chicken and veggies. Stir everything together really well, making sure every piece is beautifully coated in that deliciousness.
Let it bubble! Cook for another 1-2 minutes, stirring constantly. You’ll notice the sauce will start to thicken slightly and cling perfectly to the ingredients.
Almost there! Taste your stir-fry. This is your chance to adjust the seasoning. Need a little more salt? A pinch of pepper? Maybe a tiny splash more soy sauce if you like? Make it perfect for you.
Serve it up! Spoon that glorious Spicy Jalapeño Chicken Stir-Fry over some rice or noodles. Garnish generously with chopped green onions and fresh cilantro before diving in. Enjoy that explosion of flavor you just created!

Substitutions & Additions

This recipe is super forgiving and fun to play with! Here are a few ideas:

Veggies: Feel free to swap out the peppers or add others like broccoli florets, snap peas, carrots (sliced thinly), mushrooms, or onions. Add harder veggies like broccoli or carrots a few minutes before the peppers.
Protein: Not a chicken fan tonight? Try steak, shrimp, pork, or even firm tofu cubes (press it well first!) instead. Adjust cooking times as needed.
Spice Level: Want it less spicy? Reduce or omit the sriracha and/or jalapeños. Want more heat? Add more sriracha, extra jalapeño slices, or a pinch of red pepper flakes while stir-frying the veggies.
Sauce Boost: A tiny splash of sesame oil at the end adds a lovely nutty aroma. You could also add a teaspoon of grated fresh ginger along with the garlic for extra zing.
Serve it With: While it’s great over rice (white, brown, or jasmine are all wonderful), try serving it with noodles (like lo mein or rice noodles) or even quinoa.

Tips for Success

A few little pointers to make sure your stir-fry turns out amazing every time:

Prep Everything First: This is the golden rule of stir-frying! Have all your ingredients chopped, sauces mixed, and everything measured before you turn on the heat. Stir-frying is fast, and you won’t have time to chop while things are cooking.
Use High Heat: Get your pan nice and hot before you add anything (after the oil). This helps the ingredients sear and cook quickly without getting soggy.
Don’t Crowd the Pan: Cook the chicken in a single layer if possible, or in batches if your pan isn’t huge. Overcrowding steams the food instead of stir-frying it, leading to less tasty results.
Veggies Cook Fast: Keep an eye on your veggies so they get tender-crisp, not mushy. They continue to cook slightly after the sauce is added.
Prep Ahead: You can chop all your veggies and slice the jalapeños earlier in the day (or even the day before!) and store them in airtight containers in the fridge. You can also mix the sauce ahead of time. This makes dinner prep even faster!

How to Store It

If you somehow manage to have leftovers (it’s that good!), they store beautifully.

Let the stir-fry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. It reheats well in a skillet over medium heat or quickly in the microwave. Sometimes the sauce might seem less thick upon reheating, but the flavors are still fantastic!

FAQs

Got questions? Let’s see if I can help!

Can I make this less spicy?

Absolutely! The easiest way is to reduce the amount of sriracha, or leave it out entirely. You can also use fewer jalapeño slices, or remove the seeds and membranes from the jalapeños before slicing (that’s where most of the heat lives!).

What should I serve with this?

Steamed rice (white, brown, or jasmine) is a classic and perfect pairing! You could also serve it over noodles (like ramen or lo mein), quinoa, or even cauliflower rice for a lower-carb option.

Can I use frozen chicken or vegetables?

Yes, but thaw them completely first! Make sure chicken is fully thawed and patted dry before cooking. If using frozen veggies, add them directly to the hot pan (they’ll release some water) and stir-fry until heated through and tender before adding the garlic.

Easy Spicy Jalapeño Chicken Stir-Fry

This Easy Spicy Jalapeño Chicken Stir-Fry is a lightning-fast weeknight meal packed with vibrant colors and incredible flavor. It's spicy in an exciting way, easy to make in 20-30 minutes from start to finish, and highly adaptable.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Equipment

large skillet or a wok
Small bowl
Whisk
Slotted spoon

Ingredients

Hauptzutaten

1 lb boneless chicken breast cut into bite-size pieces; thighs work too
1 red bell pepper chopped
1 yellow bell pepper chopped
1 green bell pepper chopped
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sriracha adjust UP or DOWN
2 cloves garlic minced
1 tablespoon olive oil or any high-heat oil like vegetable or canola oil
Salt and black pepper to taste
1 fresh jalapeños thinly sliced; use 1-2
Chopped green onions for garnish
Fresh cilantro for garnish; if you're a cilantro lover

Instructions

First things first, let's make that amazing sauce. Grab a small bowl and whisk together the soy sauce, hoisin sauce, and that fabulous sriracha. Give it a good mix until it's all combined, then just set it aside for a minute.
Now, heat things up! Get a large skillet or a wok going over medium-high heat. Pour in the olive oil and let it get nice and hot.
Time for the chicken! Carefully add your bite-sized chicken pieces to the hot skillet. Sprinkle them with a little salt and pepper. Cook the chicken, stirring occasionally, until it's beautifully browned and cooked all the way through. This usually takes about 5-7 minutes. Once it's done, use a slotted spoon to scoop the chicken out and set it aside on a plate for now.
Now for those gorgeous veggies! Add your chopped red, yellow, and green bell peppers, along with those thinly sliced jalapeños, right into the same skillet. Don't worry if there's a little oil left – that's perfect. Stir-fry them for about 3-5 minutes. You want them to be tender-crisp, still having a nice little bite to them, but not raw.
Next, add the minced garlic to the skillet with the peppers. Stir-fry for just one more minute. Be careful not to burn the garlic – you're just waiting for it to become wonderfully fragrant, filling your kitchen with that amazing aroma.
Bring the star back! Return the cooked chicken pieces to the skillet with the tender-crisp vegetables.
Grab that sauce you made earlier and pour it all over the chicken and veggies. Stir everything together really well, making sure every piece is beautifully coated in that deliciousness.
Let it bubble! Cook for another 1-2 minutes, stirring constantly. You'll notice the sauce will start to thicken slightly and cling perfectly to the ingredients.
Almost there! Taste your stir-fry. This is your chance to adjust the seasoning. Need a little more salt? A pinch of pepper? Maybe a tiny splash more soy sauce if you like? Make it perfect for you.
Serve it up! Spoon that glorious Spicy Jalapeño Chicken Stir-Fry over some rice or noodles. Garnish generously with chopped green onions and fresh cilantro before diving in. Enjoy that explosion of flavor you just created!

Notes

Tips for Success: Prep everything first - have all ingredients chopped and sauces mixed before heating the pan. Use high heat - get your pan nice and hot before adding oil/ingredients. Don't crowd the pan - cook chicken in a single layer or batches. Veggies cook fast - watch so they are tender-crisp, not mushy. Prep Ahead: Chop veggies and mix sauce ahead of time and store in the fridge. Storage: Cool completely, store in an airtight container in the refrigerator for up to 3-4 days. Reheats well in a skillet or microwave.