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Spicy Jalapeño Chicken Stir-Fry

A quick and flavorful stir-fry featuring chicken and colorful bell peppers, perfect for busy weeknights.
Print it Pin Recipe
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 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.

Notes

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