Sweet, salty, and a little spicy! Jalapeño Chicken — The Ultimate 30-Minute Stir-Fry You’ll Crave Again and Again
Jalapeño Chicken is a quick stir-fry made with crispy, pan-fried chicken thighs, fresh jalapeños, and onions tossed in a sticky soy-garlic sauce. It’s bold, comforting, and perfect served over warm rice for an easy 30-minute dinner.
Ingredients
Chicken
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2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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¼ cup cornstarch
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
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2 tablespoons extra virgin olive oil
Sauce
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⅓ cup soy sauce
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⅓ cup water
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⅓ cup light brown sugar, packed
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1 teaspoon sesame oil
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2 teaspoons garlic, minced
Vegetables & Serving
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½ yellow onion, diced
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2 large jalapeños, thinly sliced
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Sesame seeds, for garnish
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Cooked white rice, for serving
Instructions
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Coat the chicken
In a large bowl, toss chicken with cornstarch, salt, and pepper until evenly coated. -
Make the sauce
In a small bowl, whisk together soy sauce, water, brown sugar, sesame oil, and garlic. Set aside. -
Cook the chicken
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed).
Cook 2–3 minutes per side until browned and cooked through (165°F / 74°C). Transfer to a plate and keep warm. -
Cook the vegetables
In the same skillet, add onion and jalapeños. Sauté 4–6 minutes until softened. -
Combine everything
Return chicken to the pan. Pour in the sauce and stir well. Cook 2–3 minutes until the sauce thickens and coats the chicken. -
Serve
Garnish with sesame seeds and serve hot over rice.
Notes
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Control the heat: Remove jalapeño seeds for milder flavor or add extra for more spice.
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Extra crispy chicken: Let the chicken sit undisturbed while browning.
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Lower sugar: Reduce brown sugar or swap with honey or a sugar substitute.
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Add veggies: Bell peppers, broccoli, or snap peas work great.
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Meal prep: Stores well in the fridge for 3–4 days.