Spicy Jalapeño Chicken: The Ultimate Chicken Stir-Fry Recipe
Introduction to Spicy Jalapeño Chicken
Are you ready to spice up your dinner table? This Spicy Jalapeño Chicken recipe is a delightful blend of flavors that will tantalize your taste buds. Perfect for busy weeknights, this dish combines tender chicken thighs with vibrant jalapeños, all coated in a savory-sweet sauce. It’s not just a meal; it’s an experience that brings warmth and joy to your dining table.
A Personal Story Behind My Spicy Jalapeño Chicken Journey
From a young age, I’ve been captivated by the art of cooking. My love for spicy foods developed during family gatherings, where dishes like this Spicy Jalapeño Chicken always took center stage. The aroma of sizzling chicken, combined with the heat of jalapeños, brings back memories of laughter and love shared over hearty meals. This recipe not only satisfies cravings but also evokes nostalgia, making it a cherished part of my culinary journey.
What Makes This Spicy Jalapeño Chicken Recipe Special?
This Spicy Jalapeño Chicken recipe stands out for its unique balance of flavors. The tender chicken thighs are coated in cornstarch for a crispy texture, while the combination of soy sauce, garlic, and brown sugar creates a savory-sweet sauce that perfectly complements the heat from the jalapeños. It’s a quick, easy, and satisfying meal that can be made in just 35 minutes, making it ideal for busy households.
The Full Spicy Jalapeño Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
- 1/4 cup (32 g) cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup (85 g) soy sauce
- 1/3 cup (83 g) water
- 1/3 cup (67 g) light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly. Set aside. This helps give the chicken a nice crispy texture.
- In a medium mixing bowl, mix water, soy sauce, brown sugar, sesame oil, and garlic. Set aside to allow the flavors to meld.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes per side until browned and cooked through (internal temperature of 165°F). Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, add onions and jalapeño. Cook until softened, about 4-6 minutes, stirring occasionally. The jalapeños will release their flavor into the oil.
- Return the chicken to the skillet and pour in the soy sauce mixture. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
- Serve the stir-fry over cooked white rice, garnished with sesame seeds for a delightful crunch.
Serving Suggestions and Variations for Spicy Jalapeño Chicken
This dish pairs wonderfully with cooked white rice, but you can also serve it with quinoa or cauliflower rice for a healthier twist. For those who love extra heat, feel free to leave the jalapeño seeds in or add more jalapeños to suit your spice preference. You can also include other vegetables like bell peppers or broccoli for added color and nutrition.
Frequently Asked Questions About Spicy Jalapeño Chicken
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used but may result in a slightly drier texture. Thighs are recommended for a juicier outcome.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the fridge for up to 3 days, making it a great option for meal prepping.
What can I substitute for soy sauce?
A low-sodium soy sauce or a gluten-free soy sauce can be used if needed.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance, then combine and heat before serving.
Spicy Jalapeño Chicken
Equipment
- Nonstick skillet For cooking the chicken and vegetables.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 0.25 cup cornstarch
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 0.33 cup soy sauce
- 0.33 cup water
- 0.33 cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 0.5 medium yellow onion, diced
- 2 large jalapeño peppers, sliced into thin rounds
- 1 tablespoon sesame seeds for garnish
- 2 cups cooked white rice for serving
Instructions
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly. Set aside.
- In a medium mixing bowl, mix water, soy sauce, brown sugar, sesame oil, and garlic. Set aside to allow the flavors to meld.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes per side until browned and cooked through (internal temperature of 165°F). Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, add onions and jalapeño. Cook until softened, about 4-6 minutes, stirring occasionally. The jalapeños will release their flavor into the oil.
- Return the chicken to the skillet and pour in the soy sauce mixture. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
- Serve the stir-fry over cooked white rice, garnished with sesame seeds for a delightful crunch.