Jalapeno Chicken: Spicy Weeknight Meal
Quick & Spicy Chicken.
Bite-sized chicken thighs, onions, and jalapenos in a perfectly balanced sweet and spicy sauce. An easy weeknight stir-fry.
I remember the first time I made this. The kitchen was a bit of a mess, sunlight was fading, and I just needed something… easy. I grabbed a few things I always have around—chicken, an onion, those jalapenos sitting in the crisper drawer. I didn't have a real plan, just a feeling. The way the sauce bubbled and thickened around the chicken felt like a small victory. It was simple, imperfect, and just so incredibly good. Now, it’s a staple. A little piece of calm in our hectic week.
Why This Will Be Your New Favorite
- •It’s incredibly fast. From kitchen to table in about 30 minutes.
- •The perfect balance of sweet, salty, and spicy in every bite.
- •You can control the heat. Make it as mild or as fiery as you like.
- •A one-pan meal means cleanup is a breeze. I love that part.
- •It’s comforting, satisfying, and feels a little bit special for a weeknight.
Wow. I made this for dinner tonight and my husband couldn't stop talking about it. The chicken was so tender, and the sauce had the perfect kick without being overwhelming. This is definitely going into our regular rotation. Thank you for such a simple, beautiful recipe!
Essential Ingredient Guide
- Chicken Thighs: I always reach for chicken thighs here. They stay so tender and juicy, and they just have a richer flavor that holds up to the spicy sauce. You can use breast, but thighs are truly where the comfort is.
- Jalapenos: These are the heart of the dish. Most of the heat lives in the seeds and ribs, so for a gentler warmth, just scrape them out. If you love that fiery kick, feel free to leave some in. It’s your kitchen, your rules.
- Low-Sodium Soy Sauce: Using low-sodium soy sauce gives you control over the saltiness. It lets the other flavors—the sweet honey, the tangy vinegar—really shine through without being overpowered by salt.
Complete Cooking Process
- First, just breathe. Put on some quiet music. This part is like setting a calm stage.
- Cut your chicken into bite-sized pieces. I find it so therapeutic. Then, toss them in a bowl with the cornstarch, salt, and pepper. This little step makes the chicken so velvety.
- Whisk your sauce ingredients together. The smell of the sesame oil and soy sauce together is just lovely.
- Slice your onion and jalapenos. The quiet prep work is my favorite part of cooking.
- Get your pan nice and hot. Add the oil, and when it shimmers, carefully place the chicken in. Listen to that sizzle. That’s the sound of a good dinner starting.
- Once the chicken is golden, take it out and set it aside. Let it rest.
- In that same pan, soften the onions and jalapenos. They'll pick up all those delicious brown bits from the chicken.
- Toss in the garlic for just a moment until it's fragrant. Then, invite the chicken back to the pan, pour in that beautiful sauce, and watch it all come together. It’s a bit like magic.
A Few Common Questions
→Can I use chicken breast instead of thighs?
Of course you can. Just be careful not to overcook it, as breast meat can dry out more easily. Cut it into even pieces and cook it just until it's done.
→How can I make this less spicy for my kids?
It's so easy to adjust. Use only one or two jalapenos and make sure you remove all the seeds and white membranes. You could even swap them for a mild green bell pepper for the flavor without the heat.
→What should I serve with Jalapeno Chicken?
Simple steamed rice is perfect for soaking up all that wonderful sauce. I also love serving it with some steamed broccoli or green beans on the side for a pop of color and freshness.
→Can I add other vegetables?
Absolutely. This is a great recipe for using up what you have. Sliced mushrooms, bell peppers, or even snow peas would be a wonderful addition. Just add them in with the onions.
Jalapeno Chicken: Spicy Weeknight Meal
Make spicy jalapeno chicken for dinner! Bite-sized chicken thighs, onions, and jalapenos in a sweet and salty sauce. Ready in minutes!
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 011.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 022 tablespoons cornstarch
- 031/2 teaspoon salt
- 041/4 teaspoon black pepper
- 052 tablespoons vegetable oil
For the Stir-Fry
- 011 large yellow onion, sliced
- 023-4 jalapenos, sliced (seeds removed for less heat)
- 034 cloves garlic, minced
For the Sauce
- 011/3 cup low-sodium soy sauce
- 022 tablespoons honey or brown sugar
- 031 tablespoon rice vinegar
- 041 teaspoon sesame oil
- 051/4 cup water
For Garnish
- 01Fresh cilantro, chopped
- 02Sesame seeds
Instructions
In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
In a separate small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, and water. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once it's shimmering, add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it on a plate.
Add the sliced onion and jalapenos to the same skillet. Cook, stirring often, for about 5 minutes, until the onion is soft and slightly caramelized.
Add the minced garlic and cook for another 30 seconds until you can smell it. It happens fast, so keep an eye on it.
Return the cooked chicken to the skillet. Pour the prepared sauce over everything.
Bring the sauce to a simmer and let it bubble for 2-3 minutes, stirring to coat the chicken and veggies. The sauce will thicken up nicely because of the cornstarch on the chicken.
Remove from heat. Serve immediately over a bed of warm rice, and garnish with a sprinkle of fresh cilantro and sesame seeds. It's just so pretty.
Notes & Tips
- 1Feel free to adjust the sweetness and spiciness. Add a little more honey or an extra jalapeno to make it perfect for you.
- 2This sauce is also wonderful with shrimp or thin slices of beef.
Tools You'll Need
- •Always get your pan nice and hot before adding the chicken. This creates that beautiful golden-brown crust.
- •Don’t crowd the pan. Cook the chicken in two batches if you need to. It makes all the difference.
- •Have all your ingredients prepped and ready to go before you start cooking. Stir-frying moves fast!
- •The sauce thickens quickly, so keep an eye on it and give it a good stir as it simmers.