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Spicy Jalapeño Chicken Stir-Fry

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A quick and flavorful stir-fry featuring chicken and colorful bell peppers, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Protein and Vegetables
  • 1 lb boneless chicken breast, cut into bite-size pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1–2 fresh jalapeños, thinly sliced (remove seeds to reduce heat) Adjust according to heat preference
Sauces and Seasonings
  • 2 tbsp soy sauce Swap for tamari for gluten-free option
  • 1 tbsp hoisin sauce
  • 1 tbsp sriracha Adjust to heat preference
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (or neutral oil)
  • to taste Salt & black pepper
Garnish
  • Chopped green onions and fresh cilantro

Method
 

Preparation
  1. Cut chicken into even bite-sized pieces. Chop bell peppers and thinly slice jalapeños. Mince garlic.
Make the Sauce
  1. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp hoisin, and 1 tbsp sriracha. Taste and adjust the sriracha for heat.
Cook the Chicken
  1. Warm a large skillet or wok over medium-high heat. Add 1 tbsp olive oil and swirl to coat.
  2. Season chicken lightly with salt and pepper. Add to the hot pan in a single layer. Cook undisturbed for 2-3 minutes until browned, then stir and cook another 1-2 minutes until nearly cooked through. Remove and set aside.
Cook the Vegetables
  1. Add the chopped bell peppers to the pan and stir-fry for 2 minutes.
  2. Add garlic and sliced jalapeños; cook another 30-60 seconds until fragrant but still crisp.
Combine
  1. Return the chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce thickens slightly and chicken reaches 165°F (74°C).
Finish and Serve
  1. Remove from heat. Sprinkle chopped green onions and cilantro on top. Serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 6g

Notes

Work quickly on high heat so vegetables stay vibrant. If your pan looks crowded, cook in batches to avoid steaming.

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