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.
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.