Jalapeño Chicken with Bell Peppers Recipe
Jalapeño Chicken with Bell Peppers is one of those vibrant, flavor-packed dishes that bursts with color and personality every time you serve it. Juicy strips of chicken, crisp bell peppers in ruby and sunshine hues, and just the right amount of heat from fresh jalapeños all come together in a glossy, savory sauce. This stir-fry is so quick to prepare and utterly addictive that you’ll find every bite an irresistible mix of spicy, sweet, and savory flavors. Whether you’re looking to brighten up a weeknight dinner or impress friends with an easy but striking meal, Jalapeño Chicken with Bell Peppers delivers bold taste with minimal fuss.
Ingredients You’ll Need
The components for this recipe are refreshingly simple, yet each ingredient pulls its weight to create layers of flavor and texture. From juicy chicken to the crisp bite of bell peppers, every addition has a purpose and adds something beautiful to the dish.
- Chicken breasts or thighs (1½ pounds): Choose your favorite cut—thighs lend extra juiciness, while breasts are leaner and cook up tender in strips.
- Cornstarch (1 tablespoon): Coats the chicken for a velvety texture and helps the sauce lightly cling to every piece.
- Soy sauce (1 tablespoon + 3 tablespoons): Infuses essential umami; use gluten-free if needed for dietary preferences.
- Vegetable oil (2 tablespoons, divided): Gives a high-heat sear for the chicken and sautéing the vegetables.
- Red bell pepper (1, sliced): Adds sweet crunch and a pop of gorgeous red color.
- Yellow bell pepper (1, sliced): Contributes mellow sweetness and sunshine hue to the skillet.
- Jalapeños (2, sliced; seeds removed for less heat): Provide signature heat—leave seeds in for extra kick if you dare!
- Garlic cloves (3, minced): Delivers aromatic depth that’s essential to stir-fry magic.
- Fresh ginger (1 tablespoon, grated): Brings a zingy warmth that rounds out the sauce perfectly.
- Green onions (3, sliced): Tossed in for bright freshness and color right at the end.
- Oyster sauce (1 tablespoon): Rich, slightly sweet, and umami-packed for depth in the sauce.
- Rice vinegar (1 tablespoon): Balances flavors with a gentle tang to wake up your tastebuds.
- Honey (1 tablespoon): A touch of sweetness to harmonize the spicy and savory notes.
- Chicken broth (¼ cup): Helps create a luscious sauce that blankets everything beautifully.
- Salt and pepper (to taste): Essential for seasoning, added to your preference.
- Sesame seeds (for garnish, optional): Toasty and nutty, they add a beautiful finish and a tiny crunch.
How to Make Jalapeño Chicken with Bell Peppers
Step 1: Marinate the Chicken
Start by tossing your chicken strips with 1 tablespoon of soy sauce and the cornstarch in a bowl. The cornstarch forms a light, protective coating that keeps the chicken juicy as it cooks—plus, it’s the secret behind achieving that classic, silky texture you love in a great stir-fry.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add your marinated chicken and let it sear, stirring occasionally until it’s browned and cooked through (about 5 to 6 minutes). Once golden, remove the chicken from the skillet and set it aside—don’t worry, it’ll go back in for the final flavor bath!
Step 3: Sauté the Veggies
Pour in the remaining tablespoon of oil, then toss in the red bell pepper, yellow bell pepper, and sliced jalapeños. Sauté for about 3 to 4 minutes, just until they’re slightly softened but still crisp and colorful. Next, sprinkle in the garlic, ginger, and green onions, and stir for another minute to unlock their aromas.
Step 4: Return Chicken & Add Sauce
Add the cooked chicken back into your skillet with the vibrant veggies. Quickly whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, and chicken broth in a small bowl, then pour this golden mixture into the pan. Toss everything to coat, ensuring every chicken strip and pepper slice is glazed in sauce.
Step 5: Finish and Serve
Let the Jalapeño Chicken with Bell Peppers cook for another 2 to 3 minutes, stirring gently, until the sauce thickens slightly and clings to everything. Taste and adjust the seasoning if needed. Serve hot, sprinkled with sesame seeds for a little nutty crunch—get ready for your new weeknight favorite!
How to Serve Jalapeño Chicken with Bell Peppers
Garnishes
Dress up each dish of Jalapeño Chicken with Bell Peppers with a generous scattering of toasted sesame seeds and some extra sliced green onion. Not only do they add a fresh finish and irresistible texture, but they also make the meal look restaurant-worthy right at your own dinner table.
Side Dishes
Fluffy steamed white or brown rice is the classic pairing, soaking up every drop of that glossy, spiced sauce. For a low-carb alternative, lettuce cups work beautifully, while stir-fried noodles or even cauliflower rice make exciting backdrops for all those bold flavors.
Creative Ways to Present
Take Jalapeño Chicken with Bell Peppers in a fun direction by scooping it into crisp lettuce wraps for a build-your-own dinner night, or spoon it over roasted sweet potatoes for a sweet-spicy twist. For casual meal prep, portion it in meal-prep containers with rice and greens for a vibrant, ready-to-go lunch.
Make Ahead and Storage
Storing Leftovers
Transfer any cooled Jalapeño Chicken with Bell Peppers leftovers into an airtight container. Stored in the refrigerator, it keeps fresh and flavorful for up to 4 days—lunches and quick dinners just got so much easier!
Freezing
This stir-fry freezes surprisingly well. Let everything cool, then pack individual portions into freezer-safe bags or containers. It’ll keep for 2 to 3 months, so you can always have a spicy, savory meal ready for busy days.
Reheating
For best texture, reheat Jalapeño Chicken with Bell Peppers in a skillet over medium heat, adding a splash of chicken broth or water if needed to loosen up the sauce. In a pinch, a quick zap in the microwave works too—just stir halfway through to heat everything evenly.
FAQs
Can I use other types of peppers if I don’t have jalapeños?
Absolutely! If you want to dial back the heat or can’t find jalapeños, try poblano peppers for milder spice, or add extra bell peppers for a sweet and colorful version of Jalapeño Chicken with Bell Peppers. You can even toss in a few shishito peppers for variety.
What’s the best way to make this gluten-free?
Switch to tamari or a certified gluten-free soy sauce to keep Jalapeño Chicken with Bell Peppers completely gluten-free. Most major grocery stores carry these alternatives, and they deliver the same deep umami flavor as regular soy sauce.
How can I adjust the spice level?
Customizing the spice is super easy—the heat comes from the jalapeños. For a milder dish, simply remove the seeds and membranes, or use just one jalapeño. For extra kick, keep the seeds and consider adding a pinch of red chili flakes!
Can I prep any ingredients in advance?
Definitely. You can slice your bell peppers and jalapeños, mince the garlic and ginger, and even mix the sauce ingredients a day ahead. When it’s time to cook, everything comes together in under 30 minutes—so handy for busy evenings.
What protein substitutes work well in this recipe?
Try swapping the chicken for thinly sliced beef, shrimp, or even firm tofu for a vegetarian twist. The Jalapeño Chicken with Bell Peppers sauce is super versatile and brings mouthwatering flavor to any of your favorite proteins.
Final Thoughts
Few things are as satisfying as a bright, quick meal that packs as much personality as Jalapeño Chicken with Bell Peppers. Give it a try tonight and discover how easy it is to bring bold, restaurant-quality flavor to your table in just half an hour!
Print
Jalapeño Chicken with Bell Peppers Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Spice up your dinner routine with this flavorful Jalapeño Chicken with Bell Peppers recipe. Tender chicken strips are stir-fried with colorful bell peppers, jalapeños, and a savory sauce, creating a delicious Asian-inspired dish that’s perfect for a quick and satisfying meal.
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken breasts or thighs (cut into bite-sized strips)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil (divided)
For the Stir-Fry:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 jalapeños (sliced, seeds removed for less heat)
- 3 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- 3 green onions (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ¼ cup chicken broth
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken: In a bowl, toss the chicken with 1 tablespoon soy sauce and cornstarch until evenly coated.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove from the skillet and set aside.
- Prepare the Stir-Fry: In the same skillet, add the remaining oil and sauté the bell peppers and jalapeños for 3–4 minutes until just tender. Add garlic, ginger, and green onions, and cook for 1 more minute.
- Combine and Cook: Return the chicken to the skillet. In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, and chicken broth. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2–3 minutes until the sauce thickens slightly.
- Serve: Serve hot, garnished with sesame seeds if desired.
Notes
- For a spicier version, keep the seeds in the jalapeños or add a pinch of red chili flakes.
- Serve over rice, noodles, or in lettuce cups for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 7g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
